6 wooden skewers, soaked in water
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads
12 halved cherry tomatoes
Grate the cucumber into a sieve, mix with the salt, and leave to drain. Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber. Refridgerate.
Grate the apple into a large bowl. Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well. Roll into 18 small balls.
Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer. Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.
Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately. Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.