Lamb Kofte with Tabouleh and Tzasiki

From Simone Lester, spicy skewered lamb balls with bulgar wheat salad and cooling cucumber, yoghurt and mint sauce
Lamb Kofte with Tabouleh and Tzasiki
  • Rating:
  • Effort: easy



  • 250 g minced lamb
  • 1 small red onion, thinly chopped
  • 2 clove garlic, 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 red chillies, chopped
  • large bunch of flat leaf parsley, trimmed and chopped
  • small bunch of coriander, trimmed and chopped
  • tsp cayenne pepper
  • 2 tsp garam masala
  • 4 tbsp tomato purée
  • juice of 1/2 lemons
  • 1 large egg, beaten
  • black pepper
  • mini wholemeal pitta bread, to serve

For the tabouleh:

  • 700 ml water
  • 350 g bulgur 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 lemons
  • black pepper

For the tzasiki:

  • 500 ml plain yogurt
  • 1/2 cucumber, peeled and diced
  • 4-6 mint leaves, torn
  • 1 clove garlic, thinly chopped


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.

Rate This Recipe