|Photo: Lamb Kofta, Tabouleh Salad Recipe|
500 gms lamb mince
1 clove garlic, smashed, peeled, rough chopped
1 tablespoon cumin
1 tablespoon coriander seeds
1 whole lemon
1 tablespoon lemon zest
1 teaspoon sumac
¼ cup flat leaf Continental Fresh parsley, roughly chopped
¼ cup coriander leaves, roughly chopped
¼ cup rocket, roughly chopped
½ cup Continental parsley, roughly chopped
½ Roma tomato, cut into chunky pieces
1 tablespoon extra virgin olive oil
1 Toast the cumin and coriander seeds in an oven at 200ºC for 2 to 3 minutes and grind with a mortar and pestle until a smooth powder forms.
2 Place the mince in a bowl and add the garlic, ½ a tablespoon of toasted cumin and coriander, sumac, salt and pepper, parsley and coriander.
3 Mix the ingredients together until the spices are evenly distributed throughout the mince.
4 Leave to marinate for ½ an hour, then start to shape the mince into medium sized logs, 2 cm x 10 cm squeeze the meat around a skewer.
5 Drizzle olive oil over the mince and rub gently into the meat.
6 Season the meat koftas with salt and grill on the BBQ or hot pan with a little oil, for approximately 5 to 8 minutes or until meat is golden brown.
7 To make the tabouleh salad, add the rocket, parsley and tomato to a bowl, squeeze lemon juice over the salad, making sure to strain the seeds.
8 Add the olive oil, season with salt and pepper. Stir gently.
9 Place the skewers onto a plate and cover with lemon juice, fill ½ a pita bread with tabouleh and add the Kofta.
Recipe by Adrian Richardson from Secret Meat Business
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