Lamb Koftas with Tzatziki
- Nigel Barden
- 3 days ago
- 1 min read
by Silvana Franco from Family Easy Everyday (Quadrille)
Photography: Gus Filgate
This classic Greek-style kebab is served in traditional style with tzatziki, warm pitta bread and salad.
Serves 4
Ingredients
500g (1lb 2oz) lean lamb mince
1 small onion, peeled and finely chopped
3 tbsp chopped mint
1 tbsp chopped oregano
1 tsp ground coriander
½ small cucumber
150g (5oz) natural yoghurt
1 garlic clove, peeled and crushed
1 lemon, cut into 6 wedges
Sea salt and pepper
To serve
4 pitta breads
Salad leaves, such as baby spinach or rocket
Small mint leaves
Method
1. Soak 12 wooden skewers in hot water for 10 minutes. Preheat the grill to high. Mix together the lamb, onion, 2 tbsp of the mint, the oregano, coriander and a seasoning of salt and pepper.
2. Divide the mixture into 12 portions and squeeze around the pre-soaked skewers. Grill the lamb kebabs for 8-10 minutes, turning occasionally, until well browned and cooked through.
3. Meanwhile, for the tzatziki, grate the cucumber and squeeze out excess liquid with your hands. Mix with the yoghurt, garlic and remaining mint. Add some salt and squeeze in the juice from one or two of the lemon wedges.
4. Warm the pitta breads under the grill, turning once. Serve the lamb kebabs in the warm pittas with the salad and mint leaves, and tzatziki. Accompany with the remaining lemon wedges.
Drinks tasted on air, alongside the drinks:
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