Ingredients
For the lamb koftas
- 4 long bamboo skewers
- 400g lean organic lamb mince
- 4 cloves garlic, peeled and crushed
- 2 small tomatoes, diced
- 2 teaspoons pomegranate molasses, honey, golden or maple syrup
- 2 tablespoons Middle Eastern spice blend
- 2 teaspoons oil
- 2x75g medium wholemeal flat breads cut in half
- ½ cup low fat natural yoghurt
For the tabouli
- ½ cup (85g) burghul (cracked wheat)
- 2 teaspoons extra virgin olive oil
- 1½ tablespoons lemon juice
- 4 spring onions, trimmed and sliced roughly
- 2 cups loosely packed parsley leaves, chopped roughly
- 1 cup loosely packed mint leaves, chopped roughly
- 2 cloves garlic, peeled and chopped finely
- 4 medium Roma (egg) tomatoes, quartered
Lamb koftas in pita with tabouli and yoghurt
You can try this recipe as a base for rissoles or hamburger patties – add finely diced beans, carrot and corn kernels and a beaten egg. If the mixture is too wet to shape add some fresh wholemeal breadcrumbs.
Method
Soak the bamboo skewers in water for 30 minutes. Make the koftas by mixing the mince, garlic, tomato, pomegranate molasses and spice in a bowl with clean hands.
Shape mixture onto the skewers shaping it around the stick into a sausage shape. Fire up the barbecue – the grill is best.
Brush one side of the koftas with oil and place on the grill, oil side down. Grill for about 5 minutes, and then brush the tops with oil and turn. Cook for another 5 minutes or until cooked.
Place the koftas in a baking tray, remove the sticks, cover with foil and keep warm.
For the tabouli, pour 1 cup boiling water over the burghul in a bowl. Stand for 15 minutes or until it is soft. Drain well.For the dressing, combine the oil and lemon juice in a small bowl to make the dressing.
Place burghul, spring onions, parsley, mint, garlic, tomato and dressing in a bowl and mix well.
Recipe adapted for Foodwise from “Belly Busting for Blokes” by Nicole Senior and Veronica Cuskelly. Available from bookstores and online from www.greatideas.net.au
Submitted byNicole Senior
Tips and Tricks
Buy a larger quantity of lamb mince and make double or triple the recipe. Cook and freeze extra koftas for an instant leftover meal to enjoy later.
Try this recipe as a base for rissoles or hamburger patties – add finely diced beans, carrot and corn kernels and a beaten egg. If the mixture is too wet to shape add some fresh wholemeal breadcrumbs.
Instant couscous makes a great substitute for burghul in this recipe.
Purchase spice blends to cut down on the individual spices in the cupboard that you don’t use and go out of date.
