Za’atar Lamb Koftas with Pomegranate and Butternut Salad

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It’s times like today when I wish I was back in New Zealand standing around the BBQ having a beersie. Unfortunately that wasn’t quite the setting. Instead I was cooking off a griddle pan in my small London kitchen, smoking the house out and trying to avoid setting off any smoke alarms.

But hey, the griddle pan did the job and these lamb koftas went down a treat!

INGREDIENTS

SALAD

1 butternut squash (roasted)
1 cup of Israeli cous cous
1 fresh pomegranate (seeds only)
1/2 finely diced red onion
1 handful of chopped fresh parsley
1 handful of sliced almonds
1/2 a lemon
75g feta

LAMB KOFTAS

6 wooden kebab skewers (soaked for 1 hour prior)
500g lean lamb mince
3 tablespoons of za’atar spice mix
1/2 diced red onion
1 egg
1/2 cup of panko crumbs or bread crumbs
1 handful of chopped parsley
1/2 teaspoon of cayenne pepper
salt and pepper to season

Optional: Greek yoghurt

Serves 2-3 people

METHOD

  1. Pre heat the oven to 200°C bake.
  2. Dice the butternut into 1cm cubes and place on a lined baking tray. Drizzle with olive oil and season with salt. Cook for 30 mins and leave to cool.
  3. Cook the israeli cous cous in salted boiling water for 7-9mins and drain when al dente. Place in a serving dish and drizzle with a bit of olive oil to avoid the cous cous to become sticky.
  4. Add the pomegranate seeds, chopped parsley and red onion to the serving dish. Once the butternut has cooled, add to the salad. To finish, lightly mix the almond slices and feta into the salad.
  5. Now to begin on the lamb koftas. In a mixing bowl, add all the kofta ingredients and mix well using your hands.
  6. Separate the mince into 6 portions. Now individually roll each portion to form a sausage shape. Carefully push through each skewer lengthways.
  7. Cook the lamb koftas on either the BBQ or griddle pan. Rotate the skewers after a couple of minutes until all sides are golden and serve.
  8. Optional – serve with a dollop of greek yoghurt.

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