NZ Woman's Weekly

Pork Koftas with Tabbouleh & spiced yoghurt

Pork Koftas with Tabbouleh & spiced yoghurt
  • Meal Type

  • Servings

  • 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


  • 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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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