Take your taste buds to the Middle East with these easy lamb koftas. Using lamb mince, they’re a nice change for the family. We love the combination of fresh parsley and spices with the richness of the lamb.
How to Cook
To make the Lamb Koftas: Mix together lamb mince, parsley, garlic, Gregg's Ground Cumin and Gregg's Ground Coriander. Season with salt and pepper.
Divide the mixture into 8 balls. Form each ball around the pointed end of a skewer. Refrigerate for at least 30 minutes.
To make the Pearl Couscous Salad: Add the couscous to a large pot of lightly salted boiling water. Reduce heat and cook for 7–8 minutes, stirring occasionally, or until the couscous is just tender. Drain. Rinse with cold water and drain again. Allow to cool. Mix through the almonds, apricots and parsley. Season to taste. Set aside.
To make the Cucumber and Mint Yoghurt Dressing: Grate the cucumber and place in a bowl lined with paper towel to absorb any water from the cucumber. Squeeze out any excess. Mix together yoghurt, mint and grated cucumber.
Heat the BBQ to a medium temperature and cook the koftas for 6–8 minutes or until browned and cooked through.
Serve the koftas on the Pearl Couscous Salad. Serve with a dollop of Cucumber and Mint Yoghurt Dressing. Garnish with mint leaves if wished.
* Soak the kebab skewers in cold water for at least 15 minutes to avoid them burning during cooking.
** Koftas make great nibbles with drinks. Make them smaller and serve with the Cucumber and Mint Yoghurt Dressing.
** Remove the cooked koftas from the skewers and put into pita pockets, fill with your favourite salad ingredients and add a good dollop of the Cucumber and Mint Yoghurt Dressing.
400g lean lamb mince
2 Tbsp chopped fresh parsley
1 garlic clove, crushed
1 tsp Gregg's Ground Cumin
1½ tsp Gregg's Ground Coriander
8 wooden kebab skewers, soaked in cold water*
Pearl Couscous Salad:
1 cup pearl couscous
¼ cup slivered almonds, toasted
½ cup chopped dried apricots
¼ cup chopped fresh parsley
Cucumber and Mint Yoghurt Dressing:
½ small Lebanese cucumber
½ cup unsweetened natural Greek yoghurt
2 Tbsp chopped mint leaves
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