Lamb Kofte Salad
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
- 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.
- For the mint yoghurt dressing, mix all ingredients together, and season to taste.
- 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.
- Place three skewers crossed on each plate, and drizzle with mint yoghurt dressing.