Wednesday, 1 December 2010

Grilled Lamb koftas with mint salad and a sumac yoghurt

On my households demand, lamb koftas it is...This recipe is from Jamie Olivers book, Jamie at Home, with a little twist of mine.

500g lamb mince
A handful of mint and parsley leaves
1 tbsp ground cumin
2 tbsp thyme leaves
1 tsp hot chili powder
4 tbsp sumac, in case you don't find it use zest of 1 lemon but nothing compares to the original flavoring of sumac
Salt and pepper
A handful of shelled pistachios
20g butter

A handful of mixed salad leaves
A handful of mint  and parsley leaves
1 lemon, juice
1 red onion, peeled and thinly sliced
Large flat breads or pita bread
Olive oil
150 ml natural greek yoghurt
...some more sumac and chili powder

1. Put your grill or oven on 200C and heat up a griddle pan to maximum heat.
2. Place the lamb in a food processor with the thyme, chili powder, cumin, sumac, a large pinch of salt and pepper and the pistachios. Mix well in the food processor until all the pistachios are crushed.
3. Get yourself some skewers, wet your hands slightly and take a handful of the mix and shape around and along the skewer. Press little indents with your fingers as this will give it a better texture when cooking.
4. In a bowl, mix the salad leaves and mint. Dress with a little bit of olive oil and lemon juice and a pinch of salt. Place the sliced onion in a separate little bowl, press some lemon juice over it and pinch of salt and squeeze with your hands. The acidity will take the edge off and pickle the onion slightly. Add the parsley to the onions.
5. Grill the kebabs in the griddle pan, turning them so they get a nice color.
6. Once nice and grilled transfer the kebabs onto a trey, put a tiny bit of butter on top of each and place in the oven for 10 min.
7. In the meantime, warm your flat bread in a pan or microwave and divide between the plates.
8. Put the yoghurt in a bowl, add a squeeze of lemon, salt and a pinch of sumac.
8. Place some of your salad on top of the bread. Once your kebabs are done, take them off the skewer and place either whole o break into bits on top of the salad and bread. Sprinkle with some of your pickled onion and parsley, put a spoon of yoghurt on top. Sprinkle with some more sumac on top and drizzle with olive oil.

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