These are like little homemade sausages on a stick.
The salad is light and fresh – a perfect balance for the koftas.
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- ½ tsp ground cumin
- ½ tsp allspice
- 1 tsp ground coriander
- 500g pork mince
- 1 tbsp mint, finely chopped
- tabbouleh salad
- 250g bulghur or cracked wheat
- ½ cup fresh herbs, chopped
- 1 red pepper, finely diced
- 1 small red onion, finely diced
- 1-2 tomatoes, finely diced
- ¼ cup olive oil,
- ¼ cup fresh lemon juice,
- Sea salt and cracked pepper
- spiced yoghurt
- 1 tbsp liquid honey
- 1 cup plain yoghurt
- 1 tsp mild Moroccan or Cajun spice
- Lemon wedges and fresh mint leaves, to serve
1 Heat the oil and saute the onion, garlic and spices for 3-4 minutes over a medium-low heat until softened but not coloured. Remove and cool for at least 5 minutes. Add mince and mint, and mix thoroughly.
2 Divide the mixture and roll into logs (about 12) then pierce with a presoaked kebab skewer. 3 Cook these on the barbecue or bake in the oven on a baking paper-lined tray at 190oC for 10-15 minutes, turning once. You can also microwave them in batches of 4, for about 1 minute, to set them onto the skewers, then fry in a preheated pan. Cook until golden brown.
4 For the salad, place the wheat in a large glass or stainless steel bowl. Pour over 4 cups of boiling water. Soak for 10 minutes. Drain off any excess moisture and add chopped herbs, peppers, onion, tomatoes. Dress.
5 For sweet spiced yoghurt, combine honey and yoghurt and swirl through spices.
6 Serve skewers with tabbouleh, yoghurt and lemon wedges.