All Greek

from Urban Fox - March 2020 Issue

My Way

Better than a takeaway, these home-made koftas and flatbreads are the ideal spring sharer. All GREEK

FRUITY LAMB KOFTAS

Time: 20 minutes Serves: 4

Ingredients: 50g bulgur wheat 250g lamb mince ½ small onion, finely chopped 1 clove garlic, crushed ½ tsp ground cumin ½ tsp ground coriander 40g Ocean Spray Pomegranate Juice Infused Craisins 25g pack fresh flat-leaf parsley, roughly chopped 1 cucumber portion, halved and sliced 270g pack cherry vine tomatoes, halved 125g feta, crumbled 25g pack fresh mint, chopped Juice of ½ lemon 1 tbsp olive oil Method: Place the bulgur wheat in a small pan, cover with cold water, bring to the boil and cook for 5 minutes until the tender, then drain well. Place the lamb in a food processor with the bulgur wheat, onion and garlic. Add the cumin, coriander, Craisins and half the parsley. Pulse until combined, then divide into 12 equal portions.

Preheat the grill. Take a portion of the mixture and press tightly round a skewer to form an oval. Repeat to make 12 skewers. Place on a grill pan and grill for 10 minutes, turning until nicely browned and completely cooked through.

For the salad, place the cucumber, tomatoes, feta and mint and remaining parsley in a bowl and toss gently. Stir together the lemon juice and olive oil and drizzle over. Serve alongside the koftas.

Delicious served with a spoonful of houmous or Greek yogurt.

Time: 15 minutes Serves: 2 LAMB FLATBREADS

Ingredients: 300g unsweetened live yoghurt 4 garlic cloves, crushed 1 tbsp Cooks’ Ingredients Ras el Hanout 225g extra trimmed lamb leg steak, cut into 3cm chunks ½ lemon, zest and 2 tbsp juice 1 tsp clear honey 10 mint leaves, shredded, plus extra leaves to garnish 1 red onion 2 flatbreads 250g mixed tomatoes, sliced

Method: In a large mixing bowl, mix 150g yoghurt with 3½ crushed garlic cloves and the Ras el Hanout spice mix. Stir in the diced lamb and leave to marinate for 30 minutes or up to 24 hours. Aim for a nice yoghurt coating on the lamb, but discard any excess marinade

Mix the remaining 150g yoghurt in a small bowl with the remaining crushed ½ garlic clove, lemon zest and 1 tbsp juice, honey, mint and 2 tsp water; chill until ready to serve. Halve the onion and finely slice one quarter; toss in a bowl with the remaining 1 tbsp lemon juice. Cut the rest of the onion into 3cm chunks, and thread onto 4 metal skewers alternating with the marinated lamb.

Preheat the grill to high. Arrange the skewers on a foil-lined baking tray and grill for about 12 minutes, turning every 4 minutes, until cooked through and charred in places. Heat the flatbread according to pack instructions, then top each with the sliced tomatoes, lamb, garlic yoghurt dressing, pickled red onion and a few extra mint leaves.a or crusty bread for scooping up the sauce.