Lamb koftas with tomato, basil, and feta salad

Ingredients

for Koftas:

• 2 libras minced lamb (ground lamb works, too)
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground fennel
• 1 teaspoons spicy paprika
• 1 large onion, very finely chopped
• 4 cloves garlic, peeled and grated
• small bunch fresh flat-leafed parsley, finely chopped

For Salad:

• 1 pint cherry tomatoes
• 8 oz. feta cheese
• large bunch basil, shredded
• salt and freshly ground black pepper
• 4 tablepsoons EVOO

Preparation

• For Koftas:
  Place all the kofta ingredients in a large bowl. Work the mixture together really well, kneading the spices into the meat. The longer you knead, the better the texture will become. Try to do this for at least five minutes.
  Wet your hands and work the mixture into longish oval cylinders to thread on to skewers. This should make about 12. Heat the grill, turn the heat to low and cook the skewered meat for about 10 minutes on one side, and then a further six minutes on the other. Times are approximate as it will depend on how thick your koftas are and how hot the grill is.
• For Salad:
  Slice the tomatoes in half. Cut the cheese into cubes about the size of tomatoes. Combine the tomatoes and feta in a small serving bowl. Toss the shredded basil on top and dress with a little salt and pepper and the olive oil.

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