500g (1.1 lbs) lamb mince (20% fat)

3 tbsp panko breadcrumbs

½ small onion, finely diced

2 garlic cloves, minced

1 tsp dried mint (or 1 tbsp finely chopped fresh mint)

2 tsp ground cumin

1 tsp ground coriander

½ tsp salt

½ tsp black pepper

1 tbsp oil

200g (7 oz) feta

100g (3½ oz) cream cheese

1 small garlic clove, minced

3 tbsp olive oil

1 tsp lemon juice

3 tbsp cold water

4 Greek-style flatbreads, warmed

1 tsp chili flakes (red pepper flakes)

1 small red onion, finely sliced

Cherry tomatoes, quartered

Small bunch of parsley, finely chopped

Lemon wedges

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In a large bowl, combine the lamb mince, breadcrumbs, diced onion, minced garlic, dried or fresh mint, cumin, coriander, salt, and black pepper. Mix well until fully combined. Divide the mixture into 8 equal portions and shape each portion onto a metal or pre-soaked wooden skewer. Brush the koftas with oil.
To cook the koftas, heat a griddle pan over medium-high heat and cook the koftas for 6–7 minutes, turning occasionally. Alternatively, preheat the grill (broiler) to high and place the koftas on a wire rack. Cook for 6–7 minutes, turning until browned and cooked through.
For the whipped feta, place the feta, cream cheese, garlic, olive oil, lemon juice, and cold water in a small food processor. Blend until smooth. If the mixture is too thick, adjust the texture by adding more oil or water.
Let the koftas rest for 2–3 minutes after cooking. Serve the koftas on warm flatbreads, topped with whipped feta, chili flakes, finely sliced red onion, quartered cherry tomatoes, chopped parsley, and lemon wedges.

For extra creaminess, serve the koftas with a side of tangy yogurt sauce made with Greek yogurt, cucumber, garlic, and fresh herbs.

For a vegan alternative, substitute the lamb koftas with veggie koftas made from chickpeas, lentils, or mushrooms.

Add a pinch of smoked paprika or ground chili to the kofta mix for a smoky, spicy kick.

Try serving these koftas with pita or naan for a different texture and flavor.