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Lamb kofte with tabouleh and tzasiki

Simone Lester from Beauty And Feast
From Simone Lester, spicy skewered lamb balls with bulgar wheat salad and cooling cucumber, yoghurt and mint sauce

Lamb kofte with tabouleh and tzasiki

Method

1. Combine the lamb, onion, garlic, breadcrumbs, herbs and spices in a bowl. Add the tomato purée, lemon juice and egg. Season generously with salt and pepper. Mix thoroughly with your hands. If the mixture does not bind together, add an extra beaten egg. Chill for at least 30 minutes.

2. Next make the tabouleh. Bring the water to the boil in a saucepan. Stir in the bulgar wheat. Cook, covered, over very low heat for about 10 minutes or until the liquid is absorbed. Remove from the heat and leave for 10 minutes. Tip into a bowl, fluff with a fork and leave to cool.

3. Stir in the tomatoes, spring onions, cucumber and parsley.

4. Whisk the oil, lemon juice, salt and pepper. Stir into the tabouleh.

5. Combine all the tzasiki ingredients in a serving bowl. Leave to chill in the fridge.

6. Preheat the grill to medium-high.

7. Take one-sixth of the lamb mixture, and press it round a wooden skewer to form a sausage about 5cm thick. Repeat with the remaining mixture to make five more sausages.

8. Grill for 7-10 minutes, turning regularly, until cooked through.

9. Serve with warm pitta breads, tabouleh and tzasiki.

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Serves: From Simone Lester, spicy skewered lamb balls with bulgar wheat salad and cooling cucumber, yoghurt and mint sauce

Ingredients
250g minced lamb
1 small red onion, thinly chopped
2 garlic clove, thinly chopped
3 thick slices stale white bread, made into crumbs
1 tsp ground cumin
1 tbsp Paprika
1 tsp ground allspice
1 1/2 tsp fresh red chilli, chopped
large bunch of flat-leaf parsley, trimmed and chopped
small bunch of Coriander, trimmed and chopped
2 tsp cayenne
2 tsp Garam masala
4 tbsp tomato purée
juice of 1/2 lemon
1 large egg, beaten
salt and fresh ground black pepper
mini wholemeal pitta breads, to serve

For the tabouleh:

700ml water
350g bulgar wheat
5 Tomatoes, diced
4 Spring onions, chopped
1/2 Cucumber, peeled and diced
2 tbsp flat-leaf parsley, chopped
1 1/2 tbsp extra virgin olive oil
juice of 1/2 lemon
salt and fresh ground black pepper