Charred lamb kofta kebabs

You will need

  • 500g Good quality lamb mince
  • 1x banana shallot
  • 2x Cloves of garlic
  • 15g Fresh ginger (finely diced)
  • 1x Fresh green chilli (finely diced)
  • 75g Fresh coriander
  • 75g Fresh mint
  • 50ml Greek yoghurt
  • 75ml MezzeSoul pomegranate roast red pepper sauce or MezzeSoul pomegranate roasted red pepper and chilli sauce
  • ½ Fresh pomegranate
  • Olive oil

1 tsp. of each:

Cumin, turmeric, cinnamon, paprika, fennel seed, coriander seed, fenugreek, all spice, salt, black pepper, red chilli flakes

Charred lamb kofta

Let's get busy

  • Sweat the shallot and garlic together in a little olive oil until softened & lightly browned, allow to cool.
  • Finely chop 50g of both mint & coriander
  • In a mixing bowl bind together the fresh mint & coriander, the fresh chilli & ginger, all the spices and the lamb mince, adding the garlic & shallot when cool.
  • Take 4 wooden skewers and dampen in cool water.
  • Separate lamb mixture into 4 equal amounts then shape on to individual wooden skewers
  • The koftas can be cooked in a pre-heated oven at 180oc or under a hot grill until cooked through. Alternatively the koftas are at their best if cooked on a BBQ.

To serve

Mix the yoghurt & MezzeSoul red pepper & pomegranate dressing

Place the hot kofta kebabs on a serving plate

Drizzle with the red pepper yoghurt

Sprinkle with a mix of fresh coriander & mint

Finish with a drizzle of good quality olive oil & a sprinkle of fresh chilli & ginger shavings (optional), then sprinkle with fresh pomegranate pods

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About Us

MezzeSoul is a pomegranate sauce brand from Healthy Recipes, a family run business. We are bringing the heat, warmth and soul of the Mediterranean to the UK. read more...