A middle eastern classic, lamb kaftan are perfect cooked on the BBQ . Serve it by its self or create a middle eastern feast with other plates inspired by this dish.
For the Koftas , add all the ingredients to a bowl and mix well to combine. Divide the mixture into 8 balls. Mould each ball into a long sausage shape onto a skewer and set aside in the fridge till you are ready to cook. Cook the kaftan on a medium heat either on the bbq or a large saucepan turning regularly until browned all over and firm to the touch.
Mix the cooked freekeh with the parsley, currants and almonds then dress with the olive oil and vinegar and season to taste.
For the tahini yogurt, mix all ingredients together.
To serve, add 1-2 tbsp yogurt to a serving plate and top with the freekeh salad followed by 2 kofta's and some extra lemon wedges to garnish.
Serving Size 4