Lamb & mint kofta ke­babs

Style at Home (UK) - - Cook It Take One -

TAKES 30MINS SERVES 4 Pre­heat the grill. Mix 500g minced lamb, 1 chopped onion, 3 crushed cloves gar­lic and 2tbsp chopped fresh mint, sea­son with salt and freshly ground pep­per. Shape into 24 balls and thread onto skew­ers. Place on a grill pan with 12 cherry toma­toes. Driz­zle over 1tbsp olive oil and grill for 15 mins, turn­ing oc­ca­sion­ally, re­move the toma­toes af­ter 10 mins. Pour 200ml boil­ing wa­ter over 250g cous­cous and 1tsp veg­etable bouil­lon pow­der. Cover and leave for 5 mins un­til all the liq­uid has been ab­sorbed. Stir a 290g jar chopped roasted pep­pers, 410g can drained chick­peas, juice of 1 le­mon, 1tbsp chopped fresh pars­ley and 1tbsp olive oil into the cous­cous. Add the toma­toes. Serve the kof­tas on a bed of cous­cous, with 4tbsp tzatziki and fresh mint leaves.

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