CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lamb Koftas with Grilled Leeks

1

  • Overview
  • Ingredients
    20 items
  • Directions

Succulent lamb koftas paired with grilled leeks, infused with aromatic spices and zesty lemon.

Koftas

  • 500 g lamb mince
  • 5 ml cumin seeds
  • 2.5 ml ground cumin
  • 5 ml barbecue spice
  • 2.5 ml dried chili flakes
  • 2.5 ml paprika
  • 50 ml chopped fresh coriander
  • 5 ml salt
  • 2.5 ml freshly ground black pepper
  • 30 ml Worcestershire sauce
  • 1 red onion, finely chopped
  • 1 egg
  • Zest of 1 large lemon
  • Olive oil for basting
  • 8 bamboo skewers, soaked in cold water for 30 minutes

Leeks

  • 300 g baby leeks, washed and trimmed
  • 20 ml olive oil
  • 1 lemon, zested and juiced
  • Chopped fresh chili to taste
  • Salt and pepper for seasoning

  • Mix all the ingredients for the koftas, except the olive oil and mix it very well
  • Divide into 8 equal portions and shape into oval cylinders. Skewer
  • Drizzle with olive oil and grill on the barbeque just before serving until golden brown and cooked
  • Meanwhile blanche the leeks in boiling water for a few minutes and refresh in cold water
  • Dry well and brush with the olive oil. Season and grill on the barbeque or a griddle pan until slightly charred. Sprinkle with a little chili and lemon zest
  • Place the koftas and leeks on a platter and drizzle with some of the lemon juice and more chopped chili to taste