Ingredients
Method
Main
1.Process all ingredients and 2 tsp each of freshly ground black pepper and sea salt in a food processor until a coarse paste forms.
2.Using wet hands, form ¼ cupfuls of mixture into 2.5cm x 15cm sausages, then insert skewers lengthways into sausages, pressing meat mixture around skewers to secure well.
3.Barbecue or char-grill köfte over high heat, turning often, for 3-4 minutes or until cooked through, then serve with burghul pilaf to the side and shepherd’s salad passed separately.
