With BBQ season officially here, this deliciously simple summer crowd-pleaser from Inchydoney Island Lodge and Spa is the perfect excuse to fire up your grill.

Crafted using succulent West Cork lamb, aromatic spices, and fresh herbs, these koftas are shaped onto skewers and grilled to juicy perfection. Served with warm flatbreads, a zesty yoghurt dip, and a crunchy seasonal salad, this is al fresco dining done right…

Inchydoney Lamb Koftas BBQ recipe

Serves: 4 people | Takes: 30 Mins 

Ingredients: 

• 400g quality lean lamb mince
• 1 bunch of fresh thyme
• 1 lemon
• 1 teaspoon ground coriander
• ½ teaspoon ground chilli
• 1 tablespoon ground cumin 

To serve: 

• 4 tortilla wraps
• 1 round of lettuce
• Olive oil
• Lemon juice
• 4 heaped tablespoons natural yoghurt

Method:

• Place 4 wooden skewers in a tray of water to soak.
• Place the lamb and spices into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
• Divide the mixture into 4 equal pieces. 
• With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
• Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
• Transfer the tortillas to plates and top each with a little lettuce. 
• Drizzle with olive oil and a squeeze of lemon juice, if you like.
• Slip the meat off the skewers, add a dollop of yoghurt and drizzle over any resting juices. 
• Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in.