Moroccan Lamb Koftas with minty yoghurt dip

So many flavours and delicious ways with everything in Marrakech this week, that I had to try this out for myself after eating so many of these in the last few days. This is super simple and all my crew adored it.

• 500g Minced Lamb
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fresh parsley chopped
• 2 garlic cloves, grated
• 1 onion, grated
• 1 tbsp tomato puree
• 1 tsp za'tar
• 1 tsp smoked paprika
• 1/4 cup olive oil

To serve:

• 200g Couscous
• Fresh coriander
• 1 red pepper
• 200ml yoghurt (coyo or regular)
• 2 sprigs fresh mint, leaves chopped
• 1 lime squeezed

Tip everything into a large mixing bowl and using your fingers (wear plastic gloves if you can't take the raw meat!) massage thoroughly so that all is evenly combined. Using 2 tbsp of the mixture, form into a sausage shaped kebab and thread onto a wooden skewer. Either fry in a pan for a few minutes on each side, or bake in the oven at 180 for 15 minutes until browned. Mix the yoghurt, mint and lime juice in a small bowl and use as a dip. Serve with Couscous, chopped peppers and fresh coriander.