Spiced lamb koftas with mint & tomato salad

Spiced lamb koftas with mint & tomato salad

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(3 ratings)

Prep: 30 mins Cook: 15 mins

Easy

Makes 4
Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal329
  • fat21g
  • saturates8g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein26g
  • salt1.1g
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Ingredients

    For the koftas

    • 500g pack lean lamb mince
    • 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped
    • 10 pitted green olive, finely chopped
    • small bunch parsley, chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1½ tbsp ras-el-hanout
    • 1 tbsp vegetable oil
    • yogurt, salad and wraps, to serve (optional)

    For the salad

    • 4 large tomato, chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • ½ red onion, very finely sliced
    • small bunch mint, leaves picked
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • good pinch of sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    Method

    1. In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.

    2. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

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    Questions (1)

    owenbartley1's picture
    0

    Horrible. We really struggled to finish this

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