Spiced lamb koftas with mint & tomato salad
By Cassie Best
Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt
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Prep:30 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 329
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fat 21g
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saturates 8g
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carbs 9g
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sugars 8g
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fibre 3g
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protein 26g
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salt 1.1g
Ingredients
- 500g pack lean lamb mince
- 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped
- 10 pitted green olives, finely chopped
- small bunch parsley, chopped
- 1½ tbsp ras-el-hanout
- 1 tbsp vegetable oil
- yogurt, salad and wraps, to serve (optional)
- 4 large tomatoes, chopped
- ½ red onion, very finely sliced
- small bunch mint, leaves picked
- juice ½ lemon
- good pinch of sugar
Method
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.
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.
