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Lamb Koftas and Honey Lemon Chicken
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Lamb Koftas and Honey Lemon Chicken

Lamb Koftas and Honey Lemon Chicken

with Bulgur Tabbouleh and Tzatziki

.

Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

200

Lamb Mince

4

Bamboo Skewers

25

Panko Breadcrumbs

½

Red Onion

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Chicken Stock Powder

125

Baby Plum Tomatoes

½

Cucumber

(May contain Celery)

1

Coriander

150

Greek Style Natural Yoghurt

(Contains Milk)

½

Lemon

30

Honey

100

Feta Cheese

4

Chicken Thighs

1

Za'atar

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

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Nutritional information

Energy (kcal)1425 kcal
Energy (kJ)5960 kJ
Fat65 g
of which saturates26 g
Carbohydrate121 g
of which sugars25 g
Protein83 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Make the Koftas
1

If you're cooking your koftas in the oven not the BBQ, preheat your oven to 220°C. Put the skewers in a shallow dish of water to soak. Put the panko breadcrumbs in a large bowl, season with salt and pepper and add the water (see ingredients for amount), mix together then add the lamb mince. Mix with your hands and shape into koftas around the skewers, 2 per person. IMPORTANT: Remember to wash your hands after handling raw meat. Put on a plate, cover and pop in your fridge until ready to cook.

Prep the Salad
2

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan over medium-high heat. When hot, add the red onion, stir and cook until softened, 2-3 mins. Stir in the bulgur wheat and vegetable stock powder. Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Meanwhile, halve the baby plum tomatoes.Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Pop the tomatoes and cucumber into a large serving bowl. We'll add the bulghur and feta later.

Finish the prep
3

Roughly chop the coriander (stalks and all).Mix the yogurt with the coriander in a small bowl and season with salt and pepper. Zest and halve the lemon. Mix the lemon zest, half the lemon juice, half the honey and the olive oil (see ingredients for amount) in a small bowl. Drizzle all over the tomato and cucumber. Once the bulghur is cooked, fluff it up with a fork and add to the salad too. Mix together well, then crumble over the feta.

Cook the Koftas
4

Place the koftas on a baking tray and pop in the oven until browned and crisp, 20-25 mins. Turning halfway through. IMPORTANT: The koftas are cooked when they are no longer pink in the middle. You can do these on the BBQ, just make sure you turn frequently and check they are cooked through to the center.

Cook the Chicken
5

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, lay the chicken thighs in the pan and fry until golden 7-8 mins each side. When the chicken is almost done, sprinkle on the Zahtar, squeeze the remaining lemon juice into the pan and drizzle on the remaining honey. Allow it to bubble in the pan, turning the chicken thighs in the mixture to coat them evenly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve up
6

Place the tortillas onto the BBQ or in the oven, and char/warm for 1-2 mins. Serve the koftas and chicken with the herby yogurt dip, warmed tortilla and a serving of bulgur salad. Enjoy