Lamb Kofta with Garlic Yogurt Sauce

Ingredients:
For sauce:
1 cup plain yoghurt, preferably whole-milk
1 teaspoon minced garlic
Sea salt

For kofta:

2 slices firm white sandwich bread, torn into pieces
500g ground lamb
1 small red onion, grated
1/3 cup finely chopped fresh flat-leaf parsley
15ml baharat spice blend
15ml chilli flakes
10ml sea salt

Optional accompaniment:
16 soft lettuce leaves for wrapping

Special equipment:
16x10-inch-long wooden skewers, soaked in water for 30 minutes
Charcoal or gas grill
Method:
For the sauce:

Stir yoghurt together with garlic and salt to taste in a small bowl.

For the kofta:
Cover bread with water in a small bowl and let soak for 30 minutes.

Meanwhile, prepare a charcoal or gas grill: If using a charcoal grill, open vents in bottom of grill, then light charcoal. Fire is hot when you can hold your hand 5 inches above rack for just 1 to 2 seconds. If using a gas grill, preheat on high, covered, for 10 minutes, then reduce heat to moderately high.

Squeeze bread to remove as much moisture as possible. Put in a large bowl, add remaining ingredients, and mix with your hands until thoroughly blended. 

Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long cigar, rolling it first between your hands and then on a work surface (be sure the kofta are uniformly thin for even cooking.) Slide a skewer lengthwise through centre of each kofta.

Oil grill rack and grill kofta, turning once, until golden and just cooked through, 4 to 6 minutes. Let stand for 5 minutes, loosely covered with foil, and serve warm with yoghurt sauce, wrapping them in lettuce leaves, if using.