Turkish kofta kebabs with minted yogurt and carrot and cumin salad
(from Elyce123’s recipe box)
Freeze raw koftas on skewers for up to 3 months. Defrost thoroughly then fry until cooked through
Source: delicious. April 2006
Prep time: 30 minutes
Cook time: 10 minutes
Serves 4 people
Categories: April, can be frozen
Ingredients
- 500g lean minced lamb
- 1 onion, finely grated
- 3 garlic cloves, crushed
- handful fresh flatleaf parsley, chopped
- 1/2-1 tsp dried chilli flakes, to taste
- olive oil, to brush
- 4 ripe tomatoes, thinly sliced
- 200g natural Greek yogurt
- small handful chopped fresh mint
- 1 large carrot
- 1 turnip
- 1 tbsp sunflower oil
- 1 tsp cumin seeds, toasted
- squeeze of lemon juice
Directions
-
Soak 8 bamboo skewers in cold water for 30 minutes.
-
Meanwhile, put the lamb in a bowl with the onion, garlic, parsley and chilli and season well. Mix well with your hands, until bound together. Divide into 8, then mould into sausage shapes around the drained skewers. Chill for at least 30 minutes, or overnight.
-
Make the minted yogurt. Mix the yogurt with the mint, season to taste, then set aside.
-
Peel and finely shred the carrot and turnip – use a mandolin to get long, thin strips. Toss together in a bowl with the sunflower oil, cumin and lemon juice.
-
Brush the koftas generously with oil and lightly oil a griddle or frying pan. Place the pan over a medium-high heat. When hot, add the koftas, in batches, and cook for about 5 minutes, turning now and then, until brown all over and cooked through.
-
To serve, place overlapping tomato slices on 4 plates, then top with the carrot salad. Pop 2 koftas on each plate and serve with a dollop of minted yogurt.