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Lamb Kofte Salad

Serves 3 - 4
Prep time:
Cooking time:

Leave boring BBQs behind by spicing up some Canterbury lamb Middle Eastern style. One that’s sure to become an old favourite.

Ingredients

Method

Kofte:

  • 600g of lean minced lamb
  • 1/2 teaspoon chilli powder
  • 1 teaspoon cumin
  • 1 teaspoon chopped coriander
  • 1 teaspoon ground coriander
  • 12 x six inch wooden skewers
  • 1 teaspoon turmeric

Mint yoghurt dressing:

  • 200ml natural yoghurt
  • 50g finely chopped mint
  • 100g diced, peeled cucumber
  • salt and pepper to taste
  • 1 lemon zested and juiced

Greek salad:

  • 200g salad greens
  • 1 small cucumber, diced
  • 100g cubed feta
  • 1 red onion, finely diced
  • 2 tomatoes, chopped
  • 100g kalamata olives
View the method
  1. Combine all kofte ingredients in a bowl and mix thoroughly. Make into 50g balls, then roll these to a sausage shape and insert a skewer into each one. Grill on a BBQ or flat grill until golden on all sides.
  2. For the mint yoghurt dressing, mix all ingredients together, and season to taste.
  3. Make a bed with the lettuce on each plate. Mix the other Greek salad ingredients in a bowl and place even amounts on each bed of lettuce.
  4. Place three skewers crossed on each plate, and drizzle with mint yoghurt dressing.
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