12 bamboo skewers soaked
olive oil spray
¼ bunch fresh coriander to garnish
1 tub tzatziki to serve
1 kg lamb mince
1 onion grated
2 garlic cloves crushed
2 tbsp fresh coriander finely chopped
2 tbsp fresh mint finely chopped
1 tbsp ras el hanout
salt & cracked black pepper to taste
1.5 cups water (375 ml)
1 cup burghul (160 g)
1 red onion finely chopped
4 cups flat-leaf parsley leaves chopped
2 cups fresh mint leaves chopped
4 tomatoes diced
2 tbsp lemon juice
- To make kofta, combine all ingredients in a bowl. Mix well. Divide into 12 equal portions, about ¹⁄³ cup each. Using your hands, shape each portion into an 11cm sausage. Mould onto 12 bamboo skewers. Refrigerate for 1 hour, or until firm.
- To make tabouli, bring water to boil in a small saucepan. Add burghul. Simmer, covered, over a low heat for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Transfer to a large bowl. Cool. Stir in remaining ingredients. Season with salt and pepper. Refrigerate until cold.
- Heat a large char-grill pan over a medium heat. Spray koftas with oil. Add in two batches. Cook for 6 to 7 minutes, turning occasionally, until browned and cooked through. Cover with foil. Rest for 5 minutes.
- Garnish koftas with coriander. Serve with tzatziki and tabouli.