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Lamb Koftas

Lamb Koftas

with Homemade Tzatziki and Healthy Wholemeal Rice (F)

Recipe Development Team
Recipe Development TeamPublished on January 28, 2015

The last time we sent out a dish with this shawarma spice in it we spent a good part of the next day responding to people asking where we got it from. This fab little blend comes from our friends at Seasoned Pioneers, a speciality spice merchant who have a whole Aladdin’s cave of culinary wonderment - check them out online! Oh, and save a tablespoon of Greek yoghurt for this week’s fish n’ chips!

Tags:
Not Suitable for Coeliacs
Spicy
Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes
Active
DifficultyEasy

Ingredients

/ serving 4 people

400

Lamb Mince

6

Greek Style Yoghurt

(Contains: Milk)

1

Shawarma Spice Mix

2

Dill

1

Cucumber

(May contain traces of: Celery)

2

Brown Basmati Rice

1

Lemon

1

Garlic Clove

10

Skewers

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving
Energy (kcal)604 kcal
Energy (kJ)2527 kJ
Fat16 g
of which saturates6 g
Carbohydrate80 g
Protein34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Bowl
Knife
Zester

Instructions

1

Submerge the skewers in water until you make your koftas, (this will stop them burning under the grill later).

2

Boil a large pot of water on medium-high heat for your rice with ½ tsp of salt. Rinse the rice in a sieve under running water for 30 seconds. Once the water comes to a rapid boil add the rice and cook for 25 mins. Tip: The water must be rapidly boiling or else the cooking time will be longer

Mix the lamb mince with the spices
3

Peel and very finely dice the garlic. In a bowl mix together the lamb mince with the shawarma spice. Mix in ¼ tsp of salt, a few grinds of pepper and ½ of the garlic.

Slide the skewer through the meat
4

Divide the mixture into 8 equal portions. Gently squeeze each section into a sausage shape then slide the skewer through it.

5

Turn your grill to high heat and rub a very light coating of olive oil on each kofta. Place under the grill for around 15 mins. Turn every 5 mins to evenly brown them. Tip: It’s normal for juices from the kofta to hit the grill and smoke a bit

Chop the cucumber
6

Slice the cucumber in half lengthways then slice each half lengthways again. Slide your knife along the long cucumber quarters to remove the seeds. Slice each length into ½ cm strips then very finely chop widthways to make cubes.

Add dill to the yoghurt
7

Remove the dill leaves from the main stalk and finely chop 2 tsp of them. Mix together 6 tbsp of Greek yoghurt with 1 ½ cups of cucumber cubes. Grate in ½ tsp of lemon zest and add ½ tsp of lemon juice. LH: Stir through the remaining garlic (as much as you like), a small pinch of salt and pepper.

8

Serve everything together and get stuck in!

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