Summer 2021

Spiced Lamb Koftas with Tzatziki and Persian Salad

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Serving: 4

Prep Time: 20 minutes

Cook Time: 5 minutes



For the tzatziki:

Half a cucumber

300g Thick greek yoghurt

Small handful of mint, leaves picked and finely chopped

Small handful of dill, leaves picked

Half a lemon, zested and juiced

Half tsp Maldon Salt

For the koftas:

500g Lamb mince

Half red onion, finely diced

1 Tsp cumin

1 Tsp smoked paprika

1 Tsp chilli flakes

1 Tsp ground cinnamon

1 Tsp runny honey

Pinch of Maldon Salt

15g Coriander, finely chopped

For the persian salad:

1 Red onion, finely sliced

Half romaine lettuce, shredded

15g Parsley, finely chopped

15g Coriander, finely chopped

2 Tbsp olive oil

Half lemon, juiced

1 Tsp sumac

To garnish:

50g Pomegranate seeds

Fresh mint, leaves picked

Pomegranate molasses, optional

Toasted pitta bread


Firstly, prepare the kofta mixture. In a large bowl mix together the lamb mince, chopped red onion, cumin, paprika, chilli flakes, ground cinnamon, runny honey, Maldon salt and chopped coriander. Mix well so it is evenly combined. Use your hands to press and seal small koftas (2 on each) around each skewer until you have 8 skewers. Place them in the fridge to firm up while you prepare the rest.

Now move on to the Tzatziki. Half the cucumber and scrap the seeds out, then use a box grater to coarsely grate the cucumber. Place the grated cucumber into a fine sieve and use your hands to push and squeeze out any excess liquid. Place the cucumber into a large bowl and add the Greek yoghurt, chopped mint and dill, lemon zest and juice, Maldon salt and some cracked black pepper. Mix it all together and set aside in the fridge.

Prepare the Persian salad but mixing together the sliced red onion, romaine lettuce, parsley, coriander, olive oil, lemon juice and sumac – toss altogether and set aside.

Heat up the BBQ or alternatively you place under the grill in the oven. Once hot, cook the koftas for 4 – 5 minutes on each side until dark golden brown and slightly charred.

Serve the koftas with the Persian salad, Tzatziki, pomegranate seeds and mint leaves. Have some toasted pitta breads on the side. Finally drizzle the koftas with some pomegranate molasses, if desired and a last pinch of Maldon salt.

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