The lamb kofta kebab (spicy minced lamb) is famous dish and you can find it in most Jordanian restaurants.Prep time: 12-15 minutes - Cooking time: 12 minutes
Ingredients - Serves 2
- 1lb 2oz (500g) of lean minced lamb
- 4 spring onions, thinly sliced
- 10-12 fresh mint leaves, chopped
- 2 tsp of harissa paste
- 2 tsp of ground ginger
- 2 tsp of ground cumin
- 2 tsp of ground all spice
- 2 medium pitta breads
- 3oz (100g) of mixed salad leaves
- 1 oz (25g) of grated carrot
- 1 oz (25g) of grated white cabbage
- 1 tbsp of extra virgin olive oil
- 1 tbsp of lemon juice
- Sea salt & freshly ground pepper
- 6oz (200g) of zero fat Greek style natural yoghurt
- 1 cloves of garlic, finely grated
- 6 fresh mint leaves
- A good pinch of sugar
- Sea salt & freshly ground pepper
- First pre-heat your grill to hot. Then take the minced lamb and place it in a large bowl with the ginger, cumin, harrisa paste, all spice, chopped mint and half of the spring onion. Season well then combine together thoroughly with your hands.
- Break the mixture into two pieces then pass a metal skewer through each piece and mold it around the skewer in a long sausage shape. Place the kebabs under the grill and cook for 10-12 minutes, turning occasionally until cooked through and starting to brown.
- Meanwhile wash your salad leaves then place them in a salad spinner to dry them. If you don't have a Then combine the leaves in a bowl with the rest of the spring onion, grated carrot & grated white cabbage, then put to one side. Take the pitta breads and warm them in a dry pan over a low heat for 2-3 minutes, then slice them in half and fill them with some of the salad.
- Then simply plate them up and when the kofta kebabs are ready place them alongside. Serve with some of the garlic yoghurt and a wedge of lemon.
