Turkish lamb kofta kebabs with salad & yoghurt sauce
Appliance/Function:
Equipment
- 1 Small bowl
- 1 Large bowl
- 1 Frypan
- 1 Food processor optional
Ingredients
Yoghurt sauce
- 4 cloves garlic
- 1 lemon
- ½ cup Greek yoghurt
Koftas
- 1 brown onion
- ¼ cup pistachios optional
- 500 g lamb mince
- 1 tbsp cumin powder
- 1 tsp red chilli flakes optional
- 8 barbecue skewers
- 1 tbsp olive oil
To finish
- 2 tomato
- ½ red onion
- 4 flatbread or gluten-free flatbread
- 2 cups mixed salad leaves
Instructions
Make yoghurt sauce
- Peel and mince 4 cloves garlic. Slice 1 lemon into wedges. In a small bowl combine half of the garlic, squeeze in 1 tbsp of lemon juice, add ½ cup Greek yoghurt and season to taste with salt and pepper.
Prep koftas
- Adding to a large bowl as you go - peel and grate (or use a processor) 1 brown onion. Finely chop ¼ cup pistachios (or use a processor). Add the remaining garlic, 500 g lamb mince, 1 tbsp cumin powder, 1 tsp red chilli flakes (if using) and a grind of salt and pepper. Use clean wet hands to combine. Divide into 8 portions and mould onto 8 barbecue skewers.
Cook koftas
- Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add skewers and cook for 8 minutes, turning to brown on all sides until cooked through. Reserve the pan.
To finish
- Meanwhile, slice 2 tomato. Peel and finely slice ½ red onion. Heat the reserved pan and gently heat 4 flatbread according to packet directions.
To serve
- Divide the Turkish lamb koftas, warm flat bread, mixed green salad, tomatoes and red onion between plates. Drizzle with yoghurt sauce and a wedge of lemon on the side
Nutrition
Calories: 579kcal | Carbohydrates: 37g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 345mg | Potassium: 460mg | Fiber: 4g | Sugar: 6g | Calcium: 136mg | Iron: 4mg