- 550g lean lamb mince
- 1tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, finely chopped
- 4 cocktail gherkins, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1 red chilli, finely chopped
- 5 mint leaves, finely chopped
FOR THE TABBOULEH:
- 100g bulgur wheat, cooked according to the packet instructions
- a handful of chopped fresh parsley
- 20g fresh mint, chopped
- 3 tomatoes, de-seeded and chipped
- Juice of a lemon
- 2tbsp olive oil
- Finely shredded red cabbage
- Pickling juice from the cocktail gherkins
- Natural Yoghurt
- Fresh chopped mint
- 1/2 a fresh red chilli
- Start with making the koftas. In a small frying pan, add the olive oil, red onion and garlic and fry until the onions are soft but not browned. Add the paprika, cumin and chilli, continue cooking for 1 more minute over a low heat. Remove and leave to cool completely.
- Place the lamb into a mixing bowl with the finely chopped gherkins, cooked onion mixture and fresh chopped mint. Season with salt and milled pepper and mix really well.
- Take 8 wooden skewers. Divide the kofta mixture into 8 balls. Then, using damp hands, formathe lamb around the wooden skewers into a sausauge shape. Leave in the fridge until needed.
- For the tabbouleh, mix the cooked bulgur wheat with the parsley, mint, tomatoes, lemon juice and olive oil and season to taste.
- To make some pickled red cabbage, quite simply pout a little of the gherkin pickling liquid over the cabbage and mix.
- Make a yoghurt sauce by simply mixing together natureal yoghurt, fresh mint and chilli using a hand held blender or with a spoon.
- Place the koftas under a hot grill and cook for about 10 minutes, turning every so often.
- Serve the koftas with warm pitta bread, tabbouleh, pickled red cabbage and the zingy yoghurt dressing.
Lamb can be replaced with any other minced meat, such as pork or beef.
Recipe by Opies.