Turkish kofta kebabs with minted yoghurt and Toscan salad

What you need

For the kofta:

• 500g lamb mince
• 1 shallot, peeled, very finely chopped
• 1 garlic clove, peeled, crushed
• 1 tbsp sumac
• 2 tsp garam masala
• 1 tsp cracked black pepper
• 1 tsp sea salt

For the salad:

• 5 handfuls chunks bread
• salt and freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 6 mini cucumbers, cut into small chunks
• 1 medium-sized red onion
• 6 vine tomatoes
• 3 garlic cloves, finely chopped
• handful torn basil leaves

For the minted yoghurt

• 200g Greek natural yoghurt
• 2 tbsp chopped mint
• salt to taste

How to prepare it:

1. Preheat the barbecue.
2. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
3. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.
4. Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined.
5. Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined.
6. Cut the mint leaves and mix with the yoghurt and salt. 
7. Divide the kofta mixture into 12 equal portions and roll each into a small sausage shape. Use wooden sticks to put on the kofta.
8. Place the kofte in the heated barbecue (when all of the charcoal is gray) until completely cooked through.
9. Serve immediatly