Recipe Components
-
Lamb koftas
400gr Lamb shoulder minced
1 table spoon red onion chopped
1 tspn fresh parsley – chopped
1 tspn fresh mint – chopped
½ tspn cumin – ground
½ tspn Ras el hanout
½ tspn crushed or finely grated garlic
½ tspn fresh red chilli diced small
Salt
8 long bamboo skewers soaked in water over night
Olive oil
-
Tzatziki
300gr Greek yoghurt
½ cumber cut in half; lengthways, seeded and grated
1/s clove of garlic crushed finely grated
½ lemon juice
Salt
-
Garnish
1 red onion
1 red pepper
2ml olive oil
Pitta breads
Hummus
Recipe MEthod
Koftas
Place the mince into a bowl.
Now add the herbs, onions and garlic with a pinch of salt and mix together.
Tip: Test the mixture for seasoning by frying a little mixture in a pan .
Divide the mixture into 8 and then mould the balls into a long sausage shape, then skewer them onto the bamboo skewers and place onto a tray.
Cling film and place these into the fridge and rest for 30 minutes.
Tzatziti
Mix the ingredients together and season with salt, place into a bowl.
Garnish
Cut the red onions in half and then into segments.
Cut the red peppers into strips.
Heat the oil in a frying pan and add the vegetables, season with salt and pepper.
Keep warm.
Cooking
Remove the koftas from the fridge and dripple with little olive oil.
Place onto the BBQ or green egg and cook for approximately 2 minutes on each side.
Place the pitta bread onto the grill to reheat, remove and place onto your serving plate with the garnishes. Enjoy!