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