Transport yourself to a Greek island, no matter what the weather is outside, with these easy, gently-spiced koftas.
My lovely friend who inspired this recipe is married to an equally lovely Greek man. They spent several years living in Greece, and she cooked traditional recipes with his grandmother, a spritely elderly lady who had plenty of energy to help look after her little great-grandchildren.
Was her good health in old age due to the famous Mediterranean diet? Whether that was the answer or not, the traditional Greek cuisine is full of lots of lovely fresh ingredients, and for those of us cooking to accommodate allergies, it provides plenty of delicious inspiration. When they came back to England, we enjoyed fabulous evenings with our friends sharing delicious Greek feasts whilst ignoring the rather wet weather outside.
These koftas could also be made with beef, or a mixture of lamb and beef. Just make sure you find a lower-fat mince – I tried one batch with 15% fat mince I’m afraid they ended up in the bin!
Remember to serve with plenty of fresh lemons to squeeze at the table. Delicious served with Greek spinach and rice.
greek lamb kebabs
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- 500 g lamb mince low fat, or buy lean diced lamb and blend in a food processor
- 1/2 tsp oregano
- 1 tsp tomato purree
- 1/2 tsp ground coriander
- 1 tbsp fresh parsley finely chopped
- 1/2 tsp garlic salt
- 1/2 tbsp olive oil
- 1 lemon (optional) quartered, to serve
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Ingredients
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- Soak your wooden kebab sticks in water in the sink or a bowl.
- Tip all the ingredients into a bowl and combine thoroughly with your hands - this is great for getting the kids involved - ensure they wash hands carefully before and afterwards! If you can, leave for an hour or more covered, in the fridge. This can be prepared the night before.
- Divide the mixture into 8, and shape around the wooden kebab sticks in roughly sausage shapes.
- Heat a griddle pan, or a large frying pan, or a grill to a medium-hot setting. Lightly brush each kofta with oil and either griddle, fry or grill - turning often - until browned on the outside, and cooked through. This will take 8-12 minutes depending on the heat setting.
- Serve hot or cold.
cook once: eat twice
Cook double the recipe and take in cold for packed lunches with a rice salad.
Calories from Fat 72
12%
15%
27%
4%
11%
1%
4%
52%
4%
19%
3%
15%