A delicious recipe for spicy lamb koftas in edible boats accompanied by a zingy yoghurt dressing.
INGREDIENTS (Makes 4)
- 500g quality lean lamb mince
- 1 bunch of fresh thyme
- 1 lemon
- 1 teaspoon ground coriander
- ½ teaspoon ground chili
- 1 teaspoon ground cumin
- Salt and Pepper
- 4 tortilla boats
- Handful lambs lettuce
- 1 red onion, finely sliced
- Lemon juice, optional
- Olive oil
- 4 heaped tablespoons natural yoghurt
- ½ fresh red chilli, optional
- Bunch of fresh mint or coriander, chopped
Use 4 metal skewers, or 4 wooden skewers that have been soaked in water.
Place the lamb and spices into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, salt and pepper, then scrunch and mix together well.
Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing the meat well together to form lozenge shape on each of the skewers.
Grill the kebabs on The Woodee grill for 10 to 15 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 1-2 minutes.
While the kebabs are cooking, make the yoghurt dressing, by adding the chopped mint and chili to the yoghurt and mix together well.
Transfer the tortillas boats to a serving plate; add some of the lamb’s lettuce and a few finely sliced red onions. Drizzle with olive oil and a squeeze of lemon juice, if you like.
Slip the meat off the skewers and cut into 4, place into the boats, add a dollop of the yoghurt dressing, garnish with some pomegranate seeds. Enjoy!