Amazing Minced Lamb Koftas with Yoghurt Dressing

  • Difficulty level : Easy
  • Type : Dinner

Cooked on the Barbecue. See our range of barbecues here.

Ingredients

  • For the koftas
  • 425g lean lamb mince 
  • 1 tbsp Ras-El Hanout 
  • 1 bunch fresh coriander finely chopped
  • 1 bunch fresh parsley finely chopped
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • For the dressing
  • 1/2 cucumber 
  • 175g fat-free natural Greek yoghurt 
  • 1 clove of garlic  finely chopped
  • 2 tbsp mint jelly  
  • A small amount salt and pepper to season
  • For the salad
  • 1 medium red onion thinly sliced
  • 1 small bag of rocket leaves 
  • 1 bunch fresh mint roughly chopped
  • 70g feta cheese crumbled
  • 125g pomegranate seeds 
  • To serve
  • 6 tortilla wraps 
  • 4 tbsp pomegranate molasses (optional) 

Method

  1. In a large bowl, combine the lamb mince, Ras-El Hanout, herbs and seasoning. Divide the mixture into 6 equal parts and shape each around a long skewer. Chill for 15 minutes.
  2. To make the dressing, peel the cucumber, cut in half lengthways and scoop out the seeds with a teaspoon, then coarsely grate onto a clean tea towel. Gather up the towel and squeeze out the excess liquid from the cucumber, then place in a bowl.
  3. Add the yoghurt, garlic and mint jelly. Stir together, season to taste, pour into serving bowls and refrigerate.
  4. To make the salad, mix the onion, rocket, mint, Feta, pomegranate seeds and olive oil together in a medium bowl and refrigerate.
  5. Prepare and light the barbecue according to the instructions. When it is ready, guests can cook their kebabs for 3-4 minutes on each side, turning carefully with tongs until fully cooked.
  6. Remove to a serving platter, add the tortillas to the barbecue and warm for 30 seconds each side, until they chargrill slightly and begin to puff. Serve with the koftas, dressing, salad and pomegranate molasses.

By | 12 April 2018