Harissa Lamb Skewers
In a nutshell, kofta are spiced ‘meatballs’ that are shaped directly onto skewers and BBQ’d or grilled. For this recipe I have used lamb, a favourite in Greek and Middle Eastern cuisine. The ish factor is a wonderful lemony spice-sumac-that complements almost any meat. Serve the kofta stuffed into pita pockets with yoghurt and mint dressing, tomato and lettuce. Great picnic or casual family food. Or even a posh packed lunch!
Serves 6
Lamb Kofta:
500g lamb mince
1 onion, grated
2 cloves garlic, crushed
Zest of 1 lemon
1tsp ground cumin
1tsp ground coriander
1tsp sumac (a Middle Eastern spice available in Asian markets)
2tbls finely chopped mint
12 metal or bamboo skewers or rosemary branches
Tzatziki (Greek yoghurt and mint sauce)
1x500g tub Glenisk Greek Yoghurt
2tbls finely chopped mint
1 cucumber, peeled and seeded
Juice of 1 lemon
2 cloves garlic, crushed
Pinch salt
To serve:
12 pita pockets
1 iceburg lettuce, finely sliced
250g cherry tomatoes, halved
1 red onion, finely sliced
Method:
- Preheat the oven to 230°C or use a BBQ.
- Mix the kofta mixture well together. Mold onto skewers or rosemary branches in sausage shapes. Cook on the BBQ until golden or place on a rack in the oven for 20 minutes.
- To make the tzatziki, grate the peeled and seeded cucumber. Place the grated cucumber in a clean teatowel and wring out the moisture. Mix the cucumber with the Glenisk Greek Yoghurt, lemon juice, mint, salt and garlic.
- If preferred, heat up the pita pockets and slice open on one side. Place the skewer inside the pocket and pull the kofta off the skewer.
- Delicious stuffed into a pita pocket with tomatoes, crispy lettuce and the tzatziki.
Enjoy – let me know how you get on with it !
Rozanne
Filed under: Cooking, Lamb, Recipes Tagged: | Lamb Kofta, Rozanne Stevens, Sumac
