Ingredients
- 450g lean PGI Welsh Lamb mince
- 1 tbsp harissa paste
- 1 clove garlic, crushed
- 5 sundried tomatoes, chopped
- Seasoning
- Bamboo skewers, soaked in cold water
For the Greek-style salad:
- 1 large beefsteak tomato, cubed
- ¼ cucumber, cubed
- 4 sundried tomatoes, chopped
- Pinch of dried oregano
- 50g feta cheese, crumbed
- Salt and pepper
- 2 tbsp fresh parsley, roughly chopped
15
Cooking Time
20
Prep Time
4
Serves
- First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning.
- Next divide the mixture into eight portions and mould into sausage shapes.
- Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure.
- Place the newly crafted koftas on a plate, cover and cool in the fridge for 15-20 minutes.
- Now preheat the grill, remove the koftas from the fridge and place under the hot grill. Cook for about 12 minutes or until golden and cooked through.
- With the lamb koftas cooking, toss together the beef steak tomato, cucumber, sundried tomato, dried oregano, feta cheese and fresh parsley – sprinkle with a little seasoning.
- Serve the delicious koftas with a Greek style salad and toasted pitta breads.
