Courtesy of Chef Mark McEwan for Pure Leaf.
Combine all ingredients in a bowl, check seasoning. Thin sauce with a touch of water if necessary.
Combine all ingredients in a bowl and mix well.
Divide lamb mixture into 18 even portions and shape each portion into a small sausage shape and thread onto each skewer. Cover and once skewered place back in the fridge until ready to grill.
Cook kofta on a pre-heated/pre-oiled, medium high grill. Approximately 4 to 5 minutes per side or until internal reaches 165ºC.
Let rest covered 5 to 10 minutes before serving.
Combine all ingredients in a bowl except the almonds, pomegranates, feta, let stand for approximately 30 minutes before serving.
Divide salad among 6 plates topped with 3 kofta skewers each. Over top, drizzle kofta with tahini sauce and garnish with scatter almonds, pomegranate and feta cheese.