Kofta Style Lamb Kebabs with Jewelled Freekeh & Feta Salad
Ingredients
Lamb Koftas:
500 g lamb mince
1 small onion, peeled and finely chopped
1 tsp cumin
1 tsp ground coriander
0.5 tsp garlic salt
0.5 tsp dried mint or 1 tbsp fresh mint, finely chopped
0.25 tsp chilli flakes
0.25 tsp cinnamon
0.25 tsp black pepper
1 tbsp olive oil
Jewelled freekeh and feta salad:
400 g cooked freekeh*
1 tbs lemon juice
2 tbsp olive oil
0.25 tsp salt
0.25 tsp black pepper
Small bunch parsley, finely chopped
0.5 small red onion, peeled and finely chopped
8 cherry tomatoes, quartered
8 radishes, finely chopped
Seeds from 1 pomegranate
100 g feta, crumbled
Instructions
Step 1
Preheat the oven to CircoTherm® 190°C. Line a baking tray with baking parchment.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove the lamb koftas from the oven when cooked and place one skewer on each plate. Serve immediately.
Note
*If using dried freekeh, boil 200g in one litre of water with 1 tsp of salt for 20 minutes, then drain and cool.
