Direct cooking; this is the equivalent to
cooking on a griddle/fry pan where the meat makes direct contact
with the heat source. Best for small cuts, steaks and chops.
Indirect cooking; this is equivalent to cooking
in an oven with the heat circulating around the chamber, adding
soaked wood chips to the coals creates a Smokey environment which
will penetrate the meat. Best for larger joints, which need low and
Set up a BBQ kettle for direct grilling over medium-high
Blend the wild garlic with oil, a pinch of sea salt and blend
to a smooth paste and keep to one side.
Mix the lime juice and zest into the yoghurt, adding a pinch of
cayenne pepper. Keep to one side.
Take the koftas out of the fridge and bring up to room
temperature. Grill over a medium high heat with the lid closed
until the koftas are fully cooked through, which will take around
10 to 12 minutes, turning halfway through with a minimum core
temperature of 75°C.
Spoon the yoghurt around a serving platter, drizzle over the
wild garlic puree and sit the hot koftas on top and serve straight
away alongside some roti or pitta bread.