• 4servings
  • 352calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsSilicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g lamb mince

  2. 1 egg , beaten

  3. a handful breadcrumbs

  4. 1 red chilli , finely chopped

  5. 1 red onion , grated

  6. a small bunch parsley , chopped

  7. 1/2 tsp ground cumin

  8. 2 cloves , ground

  9. 1 garlic clove , crushed

  10. pitta bread or flatbreads to serve

  11. Greek yogurt to serve

  12. 3 tbsp red wine vinegar

  13. 2 tbsp golden caster sugar

  14. 1/2 red cabbage , shredded

Instructions Jump to Ingredients ↑

  1. To make the sweet and sour cabbage, put the vinegar and sugar in a small pan and heat until the sugar dissolves. Toss with the cabbage and plenty of seasoning and set aside for 20 minutes, tossing every 5 minutes.

  2. To make the koftes, put the rest of the ingredients (except the pitta and yogurt) in a bowl and mix well with your hands. Form into 12 balls and squish onto the end of skewers (soak wooden ones in water for 20 minutes first, so they don't burn), to make fat torpedo shapes (if you don't have skewers just grill without). Grill for about 10 minutes, turning until browned and cooked through. Serve with the cabbage, pitta breads and Greek yogurt.


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