Firstly, prepare the kofta mixture. In a large bowl mix together the lamb mince, chopped red onion, cumin, paprika, chilli flakes, ground cinnamon, runny honey, Maldon salt and chopped coriander. Mix well so it is evenly combined. Use your hands to press and seal small koftas (2 on each) around each skewer until you have 8 skewers. Place them in the fridge to firm up while you prepare the rest.
Now move on to the Tzatziki. Half the cucumber and scrap the seeds out, then use a box grater to coarsely grate the cucumber. Place the grated cucumber into a fine sieve and use your hands to push and squeeze out any excess liquid. Place the cucumber into a large bowl and add the Greek yoghurt, chopped mint and dill, lemon zest and juice, Maldon salt and some cracked black pepper. Mix it all together and set aside in the fridge.
Prepare the Persian salad but mixing together the sliced red onion, romaine lettuce, parsley, coriander, olive oil, lemon juice and sumac – toss altogether and set aside.
Heat up the BBQ or alternatively you place under the grill in the oven. Once hot, cook the koftas for 4 – 5 minutes on each side until dark golden brown and slightly charred.
Serve the koftas with the Persian salad, Tzatziki, pomegranate seeds and mint leaves. Have some toasted pitta breads on the side. Finally drizzle the koftas with some pomegranate molasses, if desired and a last pinch of Maldon salt.
