Flavour-filled recipe for Fiery Lamb Koftas, served with homemade hummus

400g lamb mince
100g feta cheese, crumbled
1 Tbsp chopped fresh mint
1 tsp lemon zest
2 tsp lemon juice
½ tsp cumin
Salt and freshly ground black pepper, to season
8 bamboo skewers

For the Basting:
2 tsp harissa paste
1 clove garlic, minced
4 Tbsp olive oil

To Serve:
Greek-style salad
OR warm pitas filled with home made hummus

For the Hummus: 1 tin chickpeas
2 tsp tahini
1 clove garlic, minced
1/3 tsp smoked paprika or cumin
1-2 Tbsp lemon juice
1 tsp honey
Salt and freshly ground black pepper, to taste
Lightly toasted pumpkin, sunflower and sesame seeds, to garnish
Chopped fresh coriander, to garnish
A drizzle of olive oil, to garnish

How to
Add the Kofta ingredients to a mixing bowl and mix until well combined. Divide into 8 portions and roll into sausage shapes.

Mix together the basting and brush each of the koftas until well coated, reserving a little extra basting sauce to brush the koftas as they cook.

Refrigerate until it’s time to cook, then remove from the fridge and allow 20 minutes to come to room temperature. Cook on a griddle pan over medium-high for 10-12 minutes, turning from time to time, or until cooked through and just starting to char on the outside.

To make the hummus, blitz the ingredients together using a food processor or stick blender, adjust to taste and refrigerate until needed. Serve in a pretty bowl topped with the seeds and a sprinkling of fresh coriander.

Once the Koftas have cooked, serve immediately with the hummus for dipping, and a simple Greek-style salad on the side.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.

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