Lamb Kofta Kebabs

These Lamb Kofta Kebabs from Opies hero lamb and make a great late summer dish!

Cooking Time
30

Portions
4

Ingredients

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• g Lean Mince Lamb
•   tbsp olive oil
•   garlic cloves crushed
•   red onion finely chopped
•   Opies Mini Gherkins, finely chopped
•   tsp paprika
•   tsp cumin
•   red chilli, finely chopped
•   mint leaves finely chopped
• g bulgur wheat, cooked according to the pack instructions
•   Handful of chopped fresh parsley
• g fresh mint chopped
•   tomatoes, de-seeded and chopped
•   Juice of a lemon
•   tbsp olive oil
•   Finely shredded red cabbage
•   Pickling juice from the Opies Mini Gherkins
•   Natural yoghurt
•   Fresh chopped mint
•   fresh red chilli

• 1

  Step 1

  Start with making the Koftas. In a small frying pan add the olive oil, red onion and garlic and fry until the onions are soft but not browned. Add the paprika, cumin and chilli, continue cooking for 1 more minute over a low heat. Remove and leave to cool completely.
• 2

  Step 2

  Place the lamb into a mixing bowl with the finely chopped gherkins, cooled onion mixture and fresh chopped mint. Season with salt and milled pepper and mix really well.
• 3

  Step 3

  Take 8 wooden skewers. Divide the kofta mixture into 8 balls. Then using damp hands form the lamb around the wooden skewers into a sausage shape. Leave in the fridge until needed.
• 4

  Step 4

  For the tabbouleh mix the cooked bulgur wheat with the parsley, mint, tomatoes lemon juice and olive oil and season to taste.
• 5

  Step 5

  For the pickled red cabbage, quite simply pour a little of the gherkin pickling liquor over the cabbage and mix.
• 6

  Step 6

  For the yoghurt sauce, simply mix the three ingredients together. Ideally if you have a hand-held blender or with a spoon.
• 7

  Step 7

  Place the Koftas under a hot grill and cook for about 10 minutes, turning every so often.
• 8

  Step 8

  Serve the koftas with warm pitta bread, tabbouleh, pickled red cabbage and the zingy yoghurt dressing.

Ingredients

• 550 g Lean Mince Lamb
• 1 tbsp olive oil
• 2 garlic cloves crushed
• 1 red onion finely chopped
• 4 Opies Mini Gherkins, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1 red chilli, finely chopped
• 5 mint leaves finely chopped
• 100 g bulgur wheat, cooked according to the pack instructions
• 1 Handful of chopped fresh parsley
• 20 g fresh mint chopped
• 3 tomatoes, de-seeded and chopped
• 1 Juice of a lemon
• 2 tbsp olive oil
• 1 Finely shredded red cabbage
• 1 Pickling juice from the Opies Mini Gherkins
• 1 Natural yoghurt
• 1 Fresh chopped mint
• 0.5 fresh red chilli