1teaspoonchili powder (chilli powder in British English)
2tablespoonscilantro (coriander) - fresh
2tablespoonsmint - fresh
1mediumlemon zest
½teaspoonsalt
½teaspoonground black pepper
Instructions
Finely chop the spring onions, garlic, coriander and mint. Add them to a large bowl with the remaining ingredients. Mix well, then cover and refrigerate for at least an hour (overnight is best).
Shape the lamb mince mixture into little meatballs, a little larger than the size of a ping pong ball. Place them on a metal grill on top of a baking tray.
Preheat the grill to high heat, place the tray of koftas at the top of the oven. Make sure to leave at least 4 inches of space between the hot grill and the koftas. Cook the koftas for 8 minutes, turning them over frequently whilst they cook to prevent them from catching on one side. The meat should be nicely cooked on the outside and still slightly pink on the inside.
Serve in a flatbread with tzatziki and tabbouleh or with couscous and a smoky tomato sauce if you prefer.