Step 1

Combine mince, onion, cumin, garlic and dried mint in a bowl. Divide into 12 portions. Shape around skewers. Place on a tray. Cover. Place in the fridge for 20 minutes.

Step 2

Meanwhile, place the burghul in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until tender. Rinse under cold water. Drain, squeezing out excess water. Combine the burghul, tomato, shallot, fresh mint, parsley and lemon juice in a bowl.

Step 3

Preheat a barbecue grill or chargrill on high. Spray with oil. Cook the koftas, turning occasionally, for 6 minutes or until golden and just cooked through.

Step 4

Divide the burghul salad among serving plates. Top with the koftas and serve with the tzatziki.