Directions

1. Mix together the lamb, onion, parsley, cilantro, 1 tablespoon mint, paprika, 1 teaspoon cumin, salt, pepper, and cayenne in a large mixing bowl, cover and leave for at least an hour in the fridge.
   
2. Meanwhile, in a small bowl, stir together yogurt, 1/4 cup feta, 1/2 lemon juiced, 1 tablespoon olive oil and 1 teaspoon oregano. Set aside.
   
3. In a large bowl, toss together the salad ingredients. In another small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Pour over salad and toss to coat; set aside.
   For the rice, heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
   Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
   Add chicken broth and bay leaf, cover, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes. Turn the heat off and let it rest an additional 10 minutes, covered.
   While the rice cooks, divide the kofta mixture into fourths and shape into cylinders or sausage shapes. Skewer while squeezing it to mold it the skewer.
   Heat olive oil in a large non-stick pan on medium-high heat. Add the skewers and cook until brown on all sides, about 5 minutes per side. Add the pine nuts and let them toast until golden brown. Add garlic, remaining 2 tablespoons mint, and chili flakes and cook for just a few seconds. Remove from heat
   Serve kofta over rice topped with sauce and with a side of salad (and hot pitas if desired).