Lamb koftas

INGREDIENTS
1 slice of white bread, crusts removed and torn into small pieces
3 tbsp milk
450g (1lb) minced lamb
8 sprigs of coriander, leaves finely chopped
8 sprigs of parsley, leaves finely chopped
1 tbsp ground cumin
1 garlic clove, crushed
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
vegetable oil, for brushing

For the sauce
115g (4oz) cucumber, deseeded and diced
300g (10oz) plain yogurt

METHOD
Soak the bread in the milk for 5 minutes.
Put the minced lamb, coriander, parsley, cumin, garlic, salt, and pepper in a large bowl. Squeeze the milk from the bread and add the bread to the bowl. Mix thoroughly with your hands. Discard the remaining milk.
Using wet hands, roll 2 tbsp of the mixture into an even round shape, then repeat with the remaining mixture to make a total of 16 koftas. Carefully skewer each kofta with a skewer.
Meanwhile, preheat the grill on its highest setting. Line the grill pan with kitchen foil and lightly brush the grill rack with vegetable oil. Position the rack about 10cm (4in) from the heat.
Put the koftas on a grill rack in the grill pan and grill, turning frequently, for 8 minutes for slightly pink, or 10 minutes for well done. Mix the cucumber and yogurt with a little salt to taste and serve alongside the cooked koftas.