Barbecue
Moroccan lamb koftas and Turkish chopped salad
Serves: 4
Time to make: 35 mins
( Hands-on time: 20 mins )
Total cost: $ 22.96 / $ 5.74 per serve
Time to make: 35 mins
( Hands-on time: 20 mins )
Total cost: $ 22.96 / $ 5.74 per serve
(at time of publication)
- 90g piece Lebanese bread
- oil spray
- 500g lean lamb mince
- 1/2 cup finely chopped fresh mint
- 2 teaspoons Moroccan spice mix
- 250g cherry tomatoes, quartered
- 1 Lebanese cucumber, chopped
- 1 bunch radishes, trimmed, halved, sliced
- 1/2 small red onion, thinly sliced
- 1 bunch watercress, trimmed, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- lemon wedges, to serve
Instructions
1 Preheat oven to 200°C. Place bread on a baking tray. Lightly spray with oil. Bake for 7-8 minutes or until crisp. Break bread in small pieces and set aside.
2 Meanwhile combine lamb, mint and Moroccan spice. Form into 8 x 7cm ‘sausage’ shapes around 8 metal skewers. Lightly spray with oil and place under grill or on a hot barbecue for 6-7 minutes, turning occasionally or until cooked through.
3 In a large bowl combine tomatoes, cucumber, radishes, onion and watercress. Toss with oil and lemon juice. Add crisp bread pieces to salad and serve with koftas and lemon wedges.
- Servings : 4
- Ready in : 35 Minutes
- Ingredient : Cucumber, Flatbread, Lebanese bread, Turkish bread, Lamb, Lemons, Mince, Mint, Oil, oil spray, Onions - red, Radishes, Seasoning mix, seasoning paste, spice mix, Tomatoes - fresh, Watercress
HFG tip
This recipe works well on the barbecue. You can also crisp up the Lebanese bread on the hot plate.
Photographer: Mark O'Meara
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