You need

10 wooden skewers, soaked in cold water

1kg lean beef mince

2 red onions, grated

2-3 fat cloves of garlic, crushed

10ml salt

3ml ground black pepper

10 ml ground cumin

10ml ground coriander

5ml chilli flakes

25ml tomato chilli chutney

20ml Worchester Sauce

100ml chopped parsley

100ml chopped fresh coriander

Oil (canola or sunflower) for frying

Optional: To serve add pomegranate pearls, humus or a tahini dressing! If you have any commercially prepared pomegranate dressing.

To prepare

Add all the ingredients to the mince and mix lightly using 2 large forks.

Shape the meat into 100g balls or cylinders with tapered ends over pre-soaked a stick. For cocktail snacks I make small balls about 25mm diameter.

The soaking prevents the sticks from burning.

Heat oil to medium heat and fry the balls or grill over hot coals, turning regularly.

If you are making cocktail version for a crowd place the meat balls on a greased baking tray and bake at

200 degrees C for 10-15 minutes. I find the high heat gives colour. At a lower heat they tend to be too grey!

Traditionally Koftas are served tucked into a pita bread with salad and humus. As a healthy main meal I prefer to serve braaied sweet potato or a chick pea based salad.