500 g venison mince
300 g mutton or lamb mince
2 red onions, finely diced
2 tbsp garlic crushed
2 tbsp ginger grated
4 tbsp pine nuts, toasted
1 red chilli, finely chopped
½ bunch coriander, finely chopped
1 cauliflower, cut into florets
1 pomegranate, seeded
1 red onion, finely diced
2 preserved lemons, flesh removed and discarded, skin finely chopped
½ bunch coriander, chopped
¼ mint bunch, chopped
1 tsp sumac
½ lemon, juiced
To serve (optional)
- Mix all the kofte ingredients in a bowl, knead together with your hands, and season. Divide the mix into 8 balls and then roll into sausages and thread onto metal skewers. Cover with clingfilm and chill until ready.
- To make the couscous, break the cauliflower florets into the bowl of a food processor with your hands, then blitz until it takes on the consistency of couscous. Tip into a bowl and add the pomegranate seeds, red onion, preserved lemon and herbs. Season with the sumac, salt, pepper, a squeeze of lemon juice and a drizzle of olive oil.
- Heat the BBQ coals to white hot, or heat the grill to very hot. Put the kofte directly on the grill of the BBQ, or under the grill, and rotate them until browned – about 4 minutes on each side. Remove and leave to rest on a plate
- When the kofte are ready, heat the breads on the grill until they get char lines. Serve the kofte and breads with the couscous, and a dollop of harissa and yoghurt.