Greek Lamb Koftas with Pomegranate & Pistachio Salsa

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Greek Lamb Koftas with Pomegranate & Pistachio Salsa
Greek koftas are a delicious cross between kebabs and meatballs. Serve with a superfood-enriched salsa, hummus and warmed flatbreads.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 500g free range lamb mince
  • ¾ teaspoon salt
  • ½ cup fresh brown breadcrumbs
  • 2 scallions, finely diced
  • Zest of half a lemon
  • 5ml (1 teaspoon) dried oregano
  • ½ teaspoon ground coriander
  • Several sprigs fresh mint, finely chopped
  • 50g feta, crumbled
  • 1 egg, lightly whisked
  • Fresh lemon juice, to finish
  • Freshly cracked black pepper
  • Homemade or store-bought hummus and flatbreads, to serve
TO MAKE THE POMEGRANATE & PISTACHIO SALSA
  • 80g pistachio nuts, toasted and roughly chopped
  • ½ cup pomegranate arils
  • 3 scallions, thinly sliced
  • a generous handful mint, leaves picked and roughly chopped
  • 1 garlic clove, minced
  • 1 heaped tablespoon preserved lemon, finely diced
  • 15ml (1 tablespoon) honey
  • 30ml (2 tablespoons) lemon juice
  • 60ml (¼ cup) extra virgin olive oil
  • salt and freshly cracked black pepper, to taste

  • Method

  • 1
    For the salsa, place all the ingredients in a shallow bowl and mix to combine. Chill until ready to serve.
  • 2
    Place the lamb and all the remaining kofta ingredients in a large bowl. Mix to combine. Divide into 8 portions. Press and shape the meat onto skewers. This recipe makes 8 skewers.
  • 3
    Heat the Le Creuset Toughened Non-Stick 35cm Rectangular Grill until hot. Drizzle the koftas with olive oil and cook until golden on all sides and cooked through.
  • 4
    Serve with the pistachio salsa, hummus and warmed flatbreads.