Lamb Kofta with Purple Slaw and Tzatziki
- 12 long kebab sticks
- ¼ Lebanese cucumber, grated
- ½ cup plain natural yoghurt
- 2 cloves garlic, crushed
- 1 red capsicum, seeds removed, finely sliced
- 1 yellow capsicum, seeds removed and finely sliced
- 1 small bulb fennel, finely shredded
- ¼ red cabbage, finely shredded
- 2 tablespoons parsley, stems removed and chopped
- Juice half a lemon
- ½ cup rolled oats
- 2 spring onions, roughly chopped
- 2 cloves garlic, peeled
- ½ cup parsley, stems removed
- 500g lamb mince
- 1 egg
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons tomato paste
- Extra virgin olive oil spray
- 4 wholemeal Lebanese flat breads
1. Soak the skewers in a large pan of water for 30 minutes to prevent burning.
2. To make the koftas, add the oats, spring onions, garlic and parsley to a food processer and blend well until fine chopped. Add the mine, egg, spices and tomato paste and blitz again until well combined.
3. Form form thick sausages out of the mince by rolling between clean hands. Poke a kebab stick through one end up the middle of each kofta. Place on a plate lined with baking paper and refrigerate for 20 minutes before cooking.
4. Squeeze the grated cucumber in clean hands over the sink to remove excess water.
5. Put the drained cucumber in a small bowl and add the garlic and yoghurt. Mix to combine and refrigerate until needed.
6. In a large bowl, combine the capsicums, cabbage, chopped parsley and lemon juice. Mix well to rub the lemon juice into the cabbage to tenderize it. Refrigerate until needed.
7. Heat a large frying pan over medium heat and lightly spray with olive oil.
8. Add the koftas, taking care not to over crowd the pan. You may need to cook in 2 or 3 batches.
9. Turn often for 10-12 minutes or until cooked through.
Serve three koftas with a Lebanese flat bread, some slaw and a generous dollop of tzatziki.