Lamb Koftas and Honey Lemon Chicken
with Bulgur Tabbouleh and Tzatziki
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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 conflict 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.
4 unit(s)
Bamboo Skewers
25 grams
Panko Breadcrumbs
(ContainsCereals containing Gluten)200 grams
Lamb Mince
½ unit(s)
Red Onion
1 bag(s)
Bulgur Wheat
(ContainsCereals containing Gluten)1 sachet
Chicken Stock Powder
1 unit(s)
Baby Plum Tomatoes
½ unit(s)
Cucumber
1 pack(s)
Coriander
150 grams
Greek Style Yoghurt
(ContainsMilk)½ unit(s)
Lemon
2 unit(s)
Honey
4 unit(s)
Chicken Thigh
1 pot(s)
Zahtar Spice
4 unit(s)
Super Soft Tortilla with Whole Wheat
(ContainsCereals containing Gluten)1 block(s)
Feta Cheese
(ContainsMilk)Not included in your delivery
2 tbsp
Water
240 milliliter(s)
Water for the Bulgur
2 tbsp
Olive Oil
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.
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.
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.
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.
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.
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