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
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Method
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1For the salsa, place all the ingredients in a shallow bowl and mix to combine. Chill until ready to serve.
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2Place 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.
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3Heat 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.
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4Serve with the pistachio salsa, hummus and warmed flatbreads.
