1 Place all the dip ingredients except the lemon juice in a food processor and whizz until smooth. Season to taste and add the lemon juice.
2 Add the lamb mince, garlic, chilli, cumin and half the flat leaf parsley to a large mixing bowl. Season generously and mix together, scrunching the mixture together with your hands. Form the mince into 16 small mini sausage-shaped koftas, squeezing the mixture around the mini skewers.
3 Mix together the remaining parsley with the pomegranate seeds and lemon juice. Season to taste.
4 Heat a griddle pan until hot and cook the koftas until well browned and cooked through.
5 Warm the pitta breads and serve the koftas on top, with a sprinkle of the pomegranate salad and a drizzle of the pea and mint dip.
Recipe courtesy of Tracklements