Greek-Style Lamb Koftas
Take your taste buds to the Middle East with these easy lamb koftas. Using lamb mince, they’re a nice change for the family. We love the combination of fresh parsley and spices with the richness of the lamb.
Makes 4
Prep Time 20 minutes (plus 30 minutes refrigeration)
Cook Time 10–15 minutes
A Little More Effort
Ingredients
Lamb Koftas:
400g lean lamb mince
2 Tbsp chopped fresh parsley
1 garlic clove, crushed
1 tsp Gregg's Ground Cumin
1½ tsp Gregg's Ground Coriander
8 wooden kebab skewers, soaked in cold water*
Pearl Couscous Salad: 1 cup pearl couscous
¼ cup slivered almonds, toasted
½ cup chopped dried apricots
¼ cup chopped fresh parsley
Cucumber and Mint Yoghurt Dressing: ½ small Lebanese cucumber
½ cup unsweetened natural Greek yoghurt
2 Tbsp chopped mint leaves
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
To make the Lamb Koftas: Mix together lamb mince, parsley, garlic, Gregg's Ground Cumin and Gregg's Ground Coriander. Season with salt and pepper. Step 2
Divide the mixture into 8 balls. Form each ball around the pointed end of a skewer. Refrigerate for at least 30 minutes. Step 3
To make the Pearl Couscous Salad: Add the couscous to a large pot of lightly salted boiling water. Reduce heat and cook for 7-8 minutes, stirring occasionally, or until the couscous is just tender. Drain. Rinse with cold water and drain again. Allow to cool. Mix through the almonds, apricots and parsley. Season to taste. Set aside. Step 4
To make the Cucumber and Mint Yoghurt Dressing: Grate the cucumber and place in a bowl lined with paper towel to absorb any water from the cucumber. Squeeze out any excess. Mix together yoghurt, mint and grated cucumber. Step 5
Heat the BBQ to a medium temperature and cook the koftas for 6-8 minutes or until browned and cooked through. Step 6
Serve the koftas on the Pearl Couscous Salad. Serve with a dollop of Cucumber and Mint Yoghurt Dressing. Garnish with mint leaves if wished. Tips
Koftas make great nibbles with drinks. Make them smaller and serve with the Cucumber and Mint Yoghurt Dressing.
Remove the cooked koftas from the skewers and put into pita pockets, fill with your favourite salad ingredients and add a good dollop of the Cucumber and Mint Yoghurt Dressing.
*Soak the kebab skewers in cold water for at least 15 minutes to avoid them burning during cooking.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
400 g lean lamb mince
2
2 Tbsp chopped fresh parsley
3
1 garlic clove, crushed
4
1 tsp Gregg's Ground Cumin
5
1 ½ tsp Gregg's Ground Coriander
6
8 wooden kebab skewers, soaked in cold water*
7
1 cup pearl couscous
8
¼ cup slivered almonds, toasted
9
½ cup chopped dried apricots
10
¼ cup chopped fresh parsley
11
½ small Lebanese cucumber
12
½ cup unsweetened natural Greek yoghurt
13
2 Tbsp chopped mint leaves
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