Middle Eastern lamb skewers

These Middle Eastern koftas are packed with garlic, onion and a delicious Moroccan seasoning and are served with a minty broad bean and burghul salad and a generous dollop of sumac-spiced yoghurt.

  • 20 mins preparation
  • 10 mins cooking
  • 20 mins marinating
  • Serves 4
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Middle Eastern lamb skewers
  • 450 gram lean lamb mince
  • 1 small red onion, finely diced
  • 1 tablespoon moroccan seasoning
  • 3 clove garlic, crushed
  • 8 bamboo skewers, soaked
  • 1/2 cup low-fat greek-style yoghurt
  • 1/2 teaspoon ground sumac
  • lemon wedges, to serve
Burghul and bean salad
  • 1/2 cup burghul
  • 1 cup boiling water
  • 1 cup broad beans, blanched, podded
  • 250 gram snow peas, trimmed, finely sliced
  • 1 cup mint leaves
  • 1 small red onion, finely diced
  • 1 lemon, zest and juice


Middle Eastern lamb skewers
  • 1
    In a large bowl, combine mince, onion, seasoning and garlic. Season and mix until well combined.
  • 2
    Shape into 8 even, log-shaped koftas and thread onto skewers. Press firmly onto skewers to make sure they stick. Arrange on a lined oven tray. Chill for 10 minutes.
  • 3
    Preheat a barbecue or chargrill plate on high. Cook lamb skewers for 10 minutes, turning on all sides until cooked through. Set aside loosely covered with foil to rest.
  • 4
    Meanwhile, to make salad; place burghul in a large bowl. Pour over water. Set aside for 10 minutes until liquid has been absorbed. Fluff with a fork. Add broadbeans, snow peas, mint, onion and lemon juice, tossing well. Season.
  • 5
    Serve skewers on a bed of salad, drizzled with combined yoghurt and sumac. Serve lemon wedges.


To save time, swap broad beans for blanched frozen peas.

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