NZ Woman's Weekly

Pork Koftas with Tabbouleh & spiced yoghurt

Pork Koftas with Tabbouleh & spiced yoghurt
  • Meal Type

    Pork
  • Servings

    4
  • Courses

    Quick lunch

These are like little homemade sausages on a stick.

The salad is light and fresh – a perfect balance for the koftas.

Serves 4

  • 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

Dressing:

  • 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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

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