For the Koftas:

  • 750g lamb mince
  • 1 small red onion, diced
  • 6 cloves garlic crushed
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped parsley
  • 1 tsp dried chilli flakes
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp sumac
  • 1 egg
  • 2 tbs breadcrumbs

For the Tabouli:

  • 2 small bunches or 1 large bunch of parsley
  • 3 tomatoes seeds scooped out
  • 1/2 cup bulgur wheat
  • 1 small red onion
  • 1 small carrot grated
  • 1/2 red capsicum diced
  • juice of half a lemon
  • 2-3 tbs olive oil
  • 1 tbs white wine vinegar
  • 1tsp caster sugar
  • salt and pepper to taste

For the beetroot dip:

  • 1 cup Natural yoghurt or plain Greek yoghurt
  • 200g tinned beetroot, juice drained
  • 1 tsp crushed garlic
  • 1 tbs lemon juice
  • 1/4 cup fresh mint
  • a pinch of “Vegeta” vegetable stock powder
  • salt and pepper to taste

Step 1

Combine all Kofta ingredients in a large bowl, mixing well with your hands (I find this works best, plus it’s fun!) Season well with salt and pepper. Divide and roll into golf ball sized balls (ha ha ha… Balls). Preheat a barbecue flat plate and drizzle or spray with oil.

Step 2

Cook Kofta balls (ha ha ha… Balls) for 5 minutes or until browned all over, reduce heat to low and continue to cook until cooked through, turning occasionally. If you have a covered barbecue, close the lid and cook for 6-8 min so that Kofta’s cook through evenly.

Step 3

For the tabouli soak the Bulgur wheat in water for 20min or until tripled in portion then drain and rinse. Chop the parsley and place into a large bowl. Dice red onion, capsicum and tomatoes and add them to the parsley. Grate carrot and add to bowl, along with the rinsed bulgar wheat. Combine lemon, oil, vinegar and sugar in a jar and shake well. Toss dressing through salad before serving. Add salt and pepper to taste.

Step 4

For the beetroot dip combine all ingredients and blitz in a small food processor or else you can dice beetroot finely and mix ingredients by hand for a chunkier texture.

Serve up Koftas with warm pita bread, tabouli and top with dollops of Beetroot dip!

Enjoy!

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