700 gmcoarsely minced lamb30 gmpine nuts¼ cup eachfinely chopped mint and flat-leaf parsley1small onion, diced1garlic clove, finely chopped3 tspras el hanout1 tsp eachdried chilli flakes and dried mintFinelygrated rind of 1 lemon1½ tbspolive oil8shop-bought mini pita breadTo serve:shop-bought hummusPickled chilli salad1small Spanish onion, thinly sliced1garlic clove, finely choppedJuiceof 1 lemon6pickled chillies, thinly sliced (see note)2 tbspextra-virgin olive oil1 cupcoarsely torn flat-leaf parsley
Preheat oven to 180C. Combine lamb, pine nuts, herbs, onion, garlic, ras el hanout, chilli, dried mint and lemon rind in a bowl, season generously to taste and mix well to combine. Roll into 16 even oval-shaped balls and thread 2 onto each of 8 metal skewers.
Heat oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (4-5 minutes). Transfer to an oven tray and bake until just cooked through (2-3 minutes). While the skewers cook, wrap pita bread in foil and transfer to oven to warm through.
Meanwhile, for pickled chilli salad, combine onion, garlic and lemon juice in a bowl and stand until onion softens and turns pink (2-3 minutes). Add pickled chilli, and just before serving add oil and parsley, season to taste and toss to combine.
Serve köfte with pickled chilli salad, warm pita and hummus.
Note Pickled chillies are available from select