These herby lamb koftas are a great addition to any summer BBQ or picnic. Coupled with the Greek couscous salad and mint yoghurt dip, this makes for a quick, simple and delicious summers evening meal.
Method
- To make the lamb koftas, place the mince, cumin, ras-el-hanout and garlic in a large mixing bowl. Add about 1/3 of your chopped mint, coriander, and dill, along with a good pinch of salt and pepper – give everything a good mix with your hands until everything is well combined.
- Divide this mixture into 8 balls then roll each ball in your hands to form an oval. Brush each oval with a little olive oil and leave in the fridge while you prepare the salad and dip.
- Place the couscous in a large mixing bowl and completely cover with boiling water. Place a lid or large plate over the bowl and leave to one side while you chop your feta, tomatoes, olives, red onion and cucumber.
- After about 10 minutes the couscous should have absorbed all the water. Remove the lid from the bowl and use a fork the give the couscous a good mix. Add your tomatoes, red onion, cucumber, olives, feta and about 1/3 of your mint, coriander, and dill. Season with lemon juice and a good pinch of salt and pepper. Your salad is ready!
- To make the dip, place the yogurt and remaining mint, coriander and dill in a bowl. Season with a pinch of salt and pepper and give everything a mix.
- If you wanted to add a little more freshness to your dip, add the zest from your lemon too.
- Heat your BBQ or grill to high, place your koftas on a foil lined grill tray (or straight onto your BBQ). Brush each oval with another layer of olive oil to prevent sticking and cook for about 4 minutes on each side until cooked through.
- Serve hot or cold with the couscous salad and mint yogurt dip!
If you want to bulk out this meal a little, toast a couple of pittas and slice them up alongside the salad and mint yoghurt dip.
