Recipe: Kofta Style Lamb Kebabs with Jewelled Freekeh & Feta Salad

Lamb Koftas:

500 g lamb mince

1 small onion, peeled and finely chopped

1 tsp cumin

1 tsp ground coriander

½ tsp garlic salt

½ tsp dried mint or 1 tbsp fresh mint, finely chopped

¼ tsp chilli flakes

¼ tsp cinnamon

¼ tsp black pepper

1 tbsp olive oil

Jewelled freekeh and feta salad:

400 g cooked freekeh*

1 tbsp lemon juice

2 tbsp olive oil

¼ tsp salt

¼ tsp black pepper

Small bunch parsley, finely chopped

½ small red onion, peeled and finely chopped

8 cherry tomatoes, quartered

8 radishes, finely chopped

Seeds from 1 pomegranate

100 g feta, crumbled

Allergens highlighted in bold.

Preheat the oven to CircoTherm® 190°C. Line a baking tray with baking parchment.

In a bowl, place the lamb mince, onion, cumin, coriander, garlic salt, mint, chilli flakes, cinnamon and black pepper. Mix together to combine, then shape into 12 meatballs.

Take 4 skewers and place 3 meatballs on each skewer. Place the skewers on the prepared baking tray and brush with the oil. Place in the oven for 15-20 minutes until cooked throughout.

Meanwhile, in a large bowl, mix together the cooked freekeh, lemon juice, olive oil, salt, pepper, parsley, red onion, tomatoes, radishes and pomegranate. Divide between 4 plates and sprinkle on the crumbled feta.

Remove the lamb koftas from the oven when cooked and place one skewer on each plate. Serve immediately.

*If using dried freekeh, boil 200g in one litre of water with 1 tsp of salt for 20 minutes, then drain and cool.