Kofta’s can greatly vary in taste and texture. This recipe takes inspirations from Turkey and is peppered with middle eastern flair. Served with a fresh tahini dressing, these lamb koftas make for a simple and delicious meal.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
MAIN
- 1 small courgette, grated
- 1-2 tsp salt
- 500g lamb or mixed minced meat
- 2 spring onions, thinly sliced
- 2 tbsp fresh coriander, finely chopped
- 3 tbsp fresh mint, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 2 tbsp tahini sesame paste
- Black pepper from the mill
- Olive oil
TAHINI DRESSING:
- 3 tbsp tahini sesame paste
- 60ml water
- 2 garlic cloves
- ½ lemon, zest and juice
- 1 tbsp apple cider vinegar
- 2 small shallots
OTHER
- Bamboo or wooden skewers
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Method
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1Mix the grated courgettes in a bowl with 1-2 teaspoons of salt and leave to stand for 5 minutes, then squeeze the grated courgettes well to remove excess water.
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2Mix the prepared courgette, lamb, spring onions, coriander, mint, garlic, ginger, cumin, coriander, cinnamon, and tahini in a large bowl. Season with salt and pepper.
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3Divide the mixture into 12 sausage shapes and put them onto wooden skewers. Make sure the mixture is secure and then brush them with a little olive oil.
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4Preheat the grill by placing it over a low-medium heat. Once hot, put the skewers onto the grill. Grill for about 4-6 minutes turn, reduce the heat to low and then grill for another 2-3 minutes, until they are cooked.
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5For the dressing, mix the tahini with the water until creamy, then stir in the garlic, lemon juice and zest, vinegar, shallots and season. Mix together well.
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6Serve the koftas with the tahini dressing and a fresh salad.
