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Greek-style lamb koftas

Name: Greek-style lamb koftas
Cook time: 15 MIN
Total time: 1 HR 5 MIN

Prep

30-60 MINS

Total

1 HR 5 MIN

Servings

4 Servings

Ingredients

400 g

Lean lamb mince

Garlic clove, crushed

1 tsp

Gregg's ground cumin

1 1/2 tsp

Gregg's ground coriander

Wooden kebab skewers, soaked in cold water

1 cup

Pearl couscous

1/4 cup

Slivered almonds, toasted

1/2 cup

Chopped dried apricots

1/4 cup

Chopped fresh parsley

1/2 small

Lebanese cucumber

1/2 cup

Unsweetened natural greek yoghurt

2 tbsp

Chopped mint leaves

Instructions

Step 1

To make the Lamb Koftas: Mix together lamb mince, parsley, garlic, Gregg's Ground Cumin and Gregg's Ground Coriander. Season with salt and pepper.

Step 2

Divide the mixture into 8 balls. Form each ball around the pointed end of a skewer. Refrigerate for at least 30 minutes.

Step 3

To make the Pearl Couscous Salad: Add the couscous to a large pot of lightly salted boiling water. Reduce heat and cook for 7-8 minutes, stirring occasionally, or until the couscous is just tender. Drain. Rinse with cold water and drain again. Allow to cool. Mix through the almonds, apricots and parsley. Season to taste. Set aside.

Step 4

To make the Cucumber and Mint Yoghurt Dressing: Grate the cucumber and place in a bowl lined with paper towel to absorb any water from the cucumber. Squeeze out any excess. Mix together yoghurt, mint and grated cucumber.

Step 5

Heat the BBQ to a medium temperature and cook the koftas for 6-8 minutes or until browned and cooked through.

Step 6

Serve the koftas on the Pearl Couscous Salad. Serve with a dollop of Cucumber and Mint Yoghurt Dressing. Garnish with mint leaves if wished.