Spiced lamb koftas with tzatziki and Persian salad

Spiced lamb koftas with tzatziki and Persian salad
Serves: 4
  • For the koftas:
  • 500g lamb mince
  • ½ red onion, finely diced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tsp ground cinnamon
  • 1 tbsp runny honey
  • 1 tsp Maldon salt
  • 15g coriander, finely chopped
  • For the tzatziki:
  • ½ cucumber
  • 300g thick Greek yoghurt
  • Small handful mint, leaves picked and finely chopped
  • Small handful of dill, leaves picked
  • ½ lemon, zested and juiced
  • ½ tsp Maldon salt
  • Cracked black pepper
  • For the Persian salad:
  • 1 red onion, finely sliced
  • ½ romaine lettuce, shredded
  • 15g parsley, finely chopped
  • 15g coriander, finely chopped
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • 1 tsp sumac
  • To garnish:
  • 50g pomegranate seeds
  • Fresh mint, leaves picked
  • Pomegranate molasses (optional)
  • Toasted pitta bread
  1. Start by preparing the kofta mixture. In a large bowl, mix together the lamb mince, chopped red onion, cumin, paprika, chilli flakes, ground cinnamon, runny honey, Maldon salt and chopped coriander. Mix well so it is evenly combined. Use your hands to press and seal small koftas (2 on each) around each skewer until you have eight skewers. Place them in the fridge to firm up while you prepare the other elements.
  2. For the tzatziki, start by halfing the cucumber and scraping out the seeds out. Use a box grater to coarsely grate the cucumber. Place the grated cucumber into a fine sieve and use your hands to push and squeeze out any excess liquid. Place the cucumber into a large bowl and add the Greek yoghurt, chopped mint and dill, lemon zest and juice, Maldon salt and some cracked black pepper. Mix it all together and set aside in the fridge.
  3. Prepare the Persian salad by mixing together the sliced red onion, romaine lettuce, parsley, coriander, olive oil, lemon juice and sumac. Toss altogether and set aside.
  4. Heat up the grill in the oven. Once hot, cook the koftas for 4-5 mins on each side until dark golden brown and slightly charred.
  5. Serve the koftas with the Persian salad, tzatziki, pomegranate seeds and mint leaves with some toasted pitta breads on the side. Drizzle over the pomegranate molasses to finish if using.
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