Best Ever Lamb Koftas
Fire up the BBQ because these koftas are the best I've ever had! Better yet, make them with organic lamb mince for quality, sustainability and ethical farming.
¼ cup fresh coriander leaves, finely chopped
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
500g organic lamb mince, broken in pieces
1 Tbsp tomato purée
1 tsp raw honey
½ tsp fresh, finely chopped mint
2 tsp harissa paste
1 tsp fine sea salt
1 pinch ground black pepper
Soak some bamboo skewers in water for about 20 min. This will keep them from burning when you cook the koftas.
Add all the ingredients to a large bowl (or food processor) and mix until all the ingredients are thoroughly combined. If using a food processor, pulse until it all comes together.
Grab a small handful at a time of the mixture and shape into rugby balls or fat sausages.
Pierce through each end with wooden skewers.
You can now cook the koftas however you’d like – I find BBQ or baking them in a hot oven (turning halfway) are my favourite methods.
Serve with creamy Mediterranean dip, rice and/or your favourite Greek Salad
Creamy Mediterranean dip:
3 sprigs fresh flat-leaf parsley, leaves only, very finely chopped.
2 sprigs fresh mint, leaves only, very finely chopped
2 tsp lemon juice
1 cup Greek-style natural yoghurt
1 tbsp harissa paste
½ tsp salt
Add all the ingredients together in a small bowl and stir to combine.
Based on a recipe by Thermomix.nz