Lamb kofta sandwich

1. Combine ground lamb with minced garlic, cumin, coriander, smoked paprika, chopped parsley, salt, and pepper. Mix well and shape into oval kofta patties or logs (about 3 per serving). 2. Heat a grill pan or barbecue over medium-high heat. Brush kofta with olive oil and grill for 3–4 minutes per side until nicely charred and cooked through. Rest for 2 minutes. 3. In a skillet over medium heat, sauté spinach or kale in olive oil with a pinch of garlic and salt until wilted and slightly crispy at the edges. Set aside. 4. In the same pan, warm the caramelised onions and crushed tomato sauce together for 2–3 minutes, seasoning to taste. 5. Slice the ciabatta rolls lengthwise and toast cut-side down in the pan or under a grill until golden and slightly crisp. 6. Spread a generous spoonful of Greek yoghurt on the bottom half of each roll. Layer with the tomato-onion mixture, then place the kofta on top. 7. Add the sautéed greens and scatter over pickled chillies or olives. Sprinkle with dried herbs or za'atar and drizzle with a little extra olive oil. 8. Close the sandwich, press gently, wrap in paper to hold together, and serve immediately. Tip: For extra flavour and tenderness, mix a small amount of grated onion directly into the lamb mince — it adds moisture and natural sweetness that keeps the kofta juicy even after grilling.

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