Greek Lamb Koftas with Pomegranate & Pistachio Salsa

Dinner is served: Try these Greek Lamb Koftas with Pomegranate & Pistachio Salsa cooked with ease on our Toughened Non-Stick Grill.

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.