Lamb Mince Koftas with Cherry Tomato, Basil and Feta Salad


Lamb Mince Koftas with Cherry Tomato, Basil and Feta Salad
Servings: 6


1kg minced lamb
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon ground fennel
1 teaspoon paprika
1 large onion, very finely chopped
4 cloves garlic, peeled and grated small bunch fresh flat leafed parsley, finely chopped

2 punnets (500g) cherry tomatoes
250g feta cheese
large bunch basil, shredded salt and freshly ground black pepper
4 tablespoons extra virgin olive oil

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100349


One year we visited Turkey and spent a few days sailing around the southern coast in a large yacht. Every night we went ashore and ate in local cafes on the waterfronts of the ports we visited. Long skewers of meat that were grilled over the coals were particularly enticing, and inspired this recipe. The secret to making these koftas is to combine the meat and spices together very well, working the mixture with your hands so it almost becomes a smooth paste. 



Place all the kofta ingredients in a large bowl. Work the mixture together really well, kneading the spices into the meat. The longer you knead, the better the texture will become. Try doing this for at least five minutes.

Wet your hands and work the mixture into longish oval cylinders to thread onto the skewers. This should make about 12.

Heat the grill, turn the heat to low and cook the skewered meat for about 10 minutes on one side, and then a further six minutes on the other. Times are approximate, as it will depend on how thick your koftas are and how hot the grill is.

To make the salad, slice the tomatoes in half. Cut the cheese into cubes about the size of the tomatoes. Combine the tomatoes and feta in a small serving bowl. Toss the shredded basil on top and dress with a little salt and pepper and the olive oil.




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