These fun to eat, flavourful skewers are great for a late summer al fresco meal and are ready in less than an hour.

Serves 4.
Ready in 50 minutes.

For the koftas:
350g lean minced lamb
½ red onion, finely chopped
1 garlic clove, crushed
2tsp ground coriander
2tsp ground cumin
1tsp smoked paprika
2tbsp fresh chopped coriander
Squeeze of lemon juice

For the couscous:
225g couscous
3tbsp olive oil
1tbsp lemon juice
¼ cucumber, finely diced
4 spring onions, trimmed and finely chopped
3tbsp fresh chopped mint
4 tomatoes, cut into chunks
Lemon wedges and mint sprigs to garnish

To make the koftas place the mince, onion, garlic, spices, fresh coriander and lemon juice in a food processor. Season well with salt and freshly ground black pepper before processing until the mixture is very finely minced.

Divide the mixture into 12 and using clean, damp hands shape each into an oval. Push each oval onto the end of a long wooden skewer and place on a foil-lined grill pan. Cook under a preheated medium grill for 8-10 minutes, turning frequently, until browned and cooked through.

Meanwhile, it’s time to make the couscous. Place the couscous in a heatproof bowl and pour over 250ml boiling water. Cover and leave to soak for about 10 minutes until all the water has been absorbed. Fluff the couscous with a fork and stir in the olive oil, lemon juice, cucumber, spring onions and mint. Season to taste with salt and freshly ground black pepper.

Serve the koftas with the couscous and tomatoes garnished with lemon wedges and mint sprigs. You can also add warmed flatbreads and tzatziki, if liked.

Tip: Soak the wooden skewers in cold water for about 20 minutes to prevent the ends burning under the grill.

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