Fruity Lamb Koftas With Cucumber and Tomato Salad
Tired of the usual prepackaged fare? These lightly spiced, homemade koftas could be cooked on a grill outside or, if the weather’s against you, in the comfort of your kitchen.
Ingredients (serves: 4)
50g bulgur wheat
250g lamb mince
½ small onion, finely chopped
1 clove garlic, crushed
½ tsp ground cumin
½ tsp ground coriander
40g Ocean Spray Pomegranate Juice Infused Craisins
25g pack fresh flat-leaf parsley, roughly chopped
1 cucumber portion, halved and sliced
270g pack cherry vine tomatoes, halved
125g feta, crumbled
25g pack fresh mint, chopped
Juice of ½ lemon
1 tbsp olive oil
- Place the bulgur wheat in a small pan, cover with cold water, bring to the boil and cook for five minutes until tender, then drain well. 1. Place the bulgur wheat in a small pan, cover with cold water, bring to the boil and cook for five minutes until tender, then drain well.
- Place the lamb in a food processor with the bulgur wheat, onion and garlic. Add the cumin, coriander, Craisins and half the parsley. Pulse until combined, then divide into 12 equal portions.
- Preheat the grill. Take a portion of the mixture and press tightly round a skewer to form an oval. Repeat to make 12 skewers. Place on a grill pan and grill for 10 minutes, turning until nicely browned and completely cooked through.
- For the salad, place the cucumber, tomatoes, feta and mint and remaining parsley in a bowl and toss gently. Stir together the lemon juice and olive oil and drizzle over. Serve alongside the koftas.
Delicious served with a spoonful of hummus or Greek yogurt. If using bamboo skewers, soak in warm water for 15 minutes before cooking to prevent the skewers from burning.