BBQ Lamb Kofta and Greek Salad with Tzatziki recipe
This spring, we partnered with food writer and photographer Martyna Angell to develop four yummy spring dishes that are perfect served as the weather warms up.
Find Martyna’s BBQ Lamb Kofta with Greek Salad and Tzatziki recipe below. Make sure you share your work with us by tagging @westfieldeastgardens and @wholesomecook, and use the hashtag #freshfoodwithwestfield.
BBQ Lamb Kofta with Greek Salad and Tzatziki
Juicy, garlicky and filled with warm spices, these lamb kofta balls are best cooked on the barbecue. Add a smoker box with some mesquite wood chips for the authentic wood-fire flavour even on a gas barbecue. Serve with a Greek salad and homemade tzatziki that’s fresh and easy to make.
Makes 8 koftas + salad and tzatziki to serve 4
• 1 brown onion
• 1 sprig spring onion
• 2 tablespoons olive oil
• 1 slice bread or bread roll, stale is best
• 1/2 cup water
• 500g lamb mince
• 2 tablespoons pine nuts
• 2 teaspoons cinnamon powder
• 3 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sumac or ground cloves
• 1/2 teaspoon salt
• 2 tomatoes
• 1 cucumber
• 1 small red onion
• 2 sticks celery
• 1 capsicum
• 200g Greek-style feta
• 1 cup Kalamata olives
• 1 teaspoon dried oregano
• 1 garlic clove
• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 small cucumber
• 1 large garlic clove
• 1 cup Greek-style yoghurt
• Salt and pepper to taste
• Flatbreads or wraps
Soak skewers in warm water for 30 minutes. Peel and finely dice brown onion. Finely dice spring onion. Heat oil in a small frying pan set over medium heat. Cook onion and spring onion for 2 minutes, stirring, until translucent. Tear bread into small pieces and place in a small bowl. Add water and mix, you want the bread to soak up the water. Place mince in a large bowl. Add pine nuts, spices, cooked onions. Squeeze excess water from the bread and add bread to the mince. Using your hands mix and knead the mince well for about a minute. Form into logs and push a skewer into each. Refrigerate for 20 minutes.
Meanwhile, make the salad and tzatziki.
Dice tomatoes, peel and chop cucumber, peel and finely slice red onion, slice celery sticks, core and slice capsicum, cube feta. Place all ingredients in a large bowl and mix well. Add olives, oregano, peeled and crushed garlic. Dress with olive oil , balsamic vinegar. Mix and season with salt and pepper, to taste.
Place yoghurt in a bowl. Peel and finely dice cucumber, peel and crush garlic. Mix ingredients together, season with salt and pepper to taste.
Remove koftas from the fridge, cookon a medium hot barbecue for 2-3 minutes with the hood closed before turning over, and cooking for a further 3-4 minutes.
Serve with flatbreads, Greek salad and tzatziki.
Make sure you visit our Instagram page as we share each of these recipes via IGTV: @westfieldeastgardens