Lamb koftas with pearl barley salad and a lemon-yoghurt dressing
These spicy lamb koftas make a great midweek dinner with a lemony pearl barley salad. The dish kofta is a Middle Eastern and is normally made from lamb or beef mixed with aromatic spices. You can grill them on a BBQ or on a griddle plate on a stove top.
There are endless ways to serve them, in this recipe we serve them on a bed of fresh herbs and vegetables, dressed with a lemon-yoghurt dressing.
500 grams lamb mince
½ red onion, finely chopped
1 egg, whisked
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon coriander seeds, toasted and crushed
2 teaspoons fennel seeds, toasted and crushed
½ teaspoon chilli flakes
FOR THE SALAD
1 cup pearl barley
1 teaspoon salt
3 cups water
1 avocado, cut into slices
1 cucumber, seeded and cut into slices
1 lemon rind, finely grated
2 tomatoes, chopped
1 bunch parsley, finely chopped
FOR THE LEMON-YOGHURT DRESSING
½ cup yogurt
1 clove garlic, crushed
1 bunch mint finely chopped
2 tablespoons lemon juice
1 teaspoon sugar (optional)
Prepare all your ingredients.
Add the mince, onion, egg, seeds, chilli flakes, salt and pepper in a mixing bowl and mix well. Shape the mince mixture into 8 oval-cylinders of equal size and skewer. Chill for 20 minutes to firm up.
Add 3 cups of water with 1 teaspoon salt to a saucepan and bring to the boil. Add the pearl barley and cook for 20-25 minutes or until al dente. Drain and tip onto a serving bowl to cool down a little.
Meanwhile make the dressing; add all the ingredients to a mixing bowl and stir to combine. Taste, and season with salt and pepper. Set aside until the meat is done.
Once the pearl barley is cooled down a bit, tip the rest of the ingredients onto the serving bowl and toss to combine. Drizzle with lemon juice and olive oil; season to taste.
Drizzle the lamb with olive oil and grill on a preheated griddle pan or BBQ until done to your preference.
Serve the lamb koftas with the salad, drizzle with the dressing.