These delicious lamb koftas are the perfect finger-food for when you’re entertaining guests, or just a simple afternoon snack for you and the family!
Serving: Four to six
Difficulty level: Medium
Kleenheat sizzle: Intoxicating, not hot
500g lamb mince
1 brown onion, finely chopped
1 red chilli, finely chopped
2 tbsp parsley leaves, finely chopped
2 tbsp mint leaves, finely chopped
2 garlic cloves, crushed
1 tbsp tahini
2 tbsp Ras El Hanout spice rub
1 lebanese cucumber, grated
1 Lebanese cucumber, grated
420g thick Greek-style yoghurt
400g cooked beetroot, grated
1 garlic clove, crushed
1/4 cup mint leaves, thinly sliced
Finely grated zest and juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
1/2 tsp sesame seeds, toasted, to garnish (optional)
1 1/2 tbsp pomegranate seeds, to garnish (optional)
Ras El Hanout spice rub, plus extra for sprinkling
1. To make the lamb koftas, combine all the ingredients in a large bowl and season with salt and pepper.
2. With lightly oiled hands, shape into 12 balls and press firmly together to keep its shape.
3. Heat a griddle pan on medium-high heat and grill the koftas in batches, turning to cook evenly until nicely charred.
4. For the tzatziki, add salt to cucumber in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Mix in the rest of the ingredients, season and then stir to combine and season.
For more dinner table inspiration, have a look at the rest of our Kleenheat Kitchen recipes!