Greek Lamb Koftas with Pomegranate & Pistachio Salsa
INGREDIENTS
500g free range lamb mince
¾ teaspoon salt
½ cup fresh brown breadcrumbs
2 scallions, finely diced
Zest of half a lemon
5ml (1 teaspoon) dried oregano
½ teaspoon ground coriander
Several sprigs fresh mint, finely chopped
50g feta, crumbled
1 egg, lightly whisked
Fresh lemon juice, to finish
Freshly cracked black pepper
Homemade or store-bought hummus and flatbreads, to serve
To Make the Pomegranate & Pistachio Salsa:
80g pistachio nuts, toasted and roughly chopped
½ cup pomegranate arils
3 scallions, thinly sliced
a generous handful mint, leaves picked and roughly chopped
1 garlic clove, minced
1 heaped tablespoon preserved lemon, finely diced
15ml (1 tablespoon) honey
30ml (2 tablespoons) lemon juice
60ml (¼ cup) extra virgin olive oil
salt and freshly cracked black pepper, to taste
METHOD
For the salsa, place all the ingredients in a shallow bowl and mix to combine. Chill until ready to serve.
Place the lamb and all the remaining kofta ingredients in a large bowl. Mix to combine. Divide into 8 portions. Press and shape the meat onto skewers. This recipe makes 8 skewers.
Heat the Le Creuset Toughened Non-Stick 35cm Rectangular Grill until hot. Drizzle the koftas with olive oil and cook until golden on all sides and cooked through.
Serve with the pistachio salsa, hummus and warmed flatbreads.
Recipe and Image by Di Bibby.