Thanks to PGI Welsh Lamb for this tasty recipe!
Cooking time: 15 minutes
- 450g lean PGI Welsh Lamb mince
- 1 tbsp harissa paste
- 1 clove garlic, crushed
- 5 sun-dried tomatoes, chopped
- Bamboo skewers, soaked in cold water
For the Greek salad
- 1 large beefsteak tomato, cubed
- ¼ cucumber, cubed
- 4 sun-dried tomatoes, chopped
- Pinch of dried oregano
- 50g feta cheese, crumbed
- Salt and pepper
- 2 tbsp fresh parsley, roughly chopped
Place the lamb mince into a large bowl and add the harissa paste, garlic, sun-dried tomatoes and seasoning.
Divide the mixture into eight portions and mould into sausage shapes.
Now thread the sausage shapes on to the soaked bamboo skewers – squeeze around the skewer lightly to secure.
Place the newly crafted koftas on a plate, cover and cool in the fridge for 15-20 minutes.
Preheat the grill, remove the koftas from the fridge and place under the hot grill. Cook for about 12 minutes or until golden and cooked through.
With the lamb koftas cooking, toss together the beef steak tomato, cucumber, sun-dried tomatoes, dried oregano, feta cheese and fresh parsley – sprinkle with a little seasoning.
Serve the delicious koftas with a Greek style salad and toasted pitta breads.
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