Sear off the onion and garlic in a little oil and, once soft, add the cumin and coriander. Leave to cool slightly before popping in a bowl with all the other kofte ingredients. Season well and portion into 35-40g meatballs.
Allow the meatballs to chill in the fridge whilst you combine the dressing ingredients in a bowl and set to one side.
Once ready to cook, fire up Roccbox to 450-500°C and pre-heat a cast iron pan in the oven. You can use a grill pan here if you plan to flatten the koftes slightly – up to you!
Rub the meatballs with a little olive oil before carefully placing them into the hot pan. Return the pan to Roccbox and cook for 3 minutes before flipping them over. Cook for a further 2-3 minutes before transferring to a plate and covering with foil to rest for a few minutes.
Serve the koftes and yoghurt with flatbreads, a good amount of crumbled feta, sliced red onion and some picked mint and coriander leaves.