BBQ kofte with whipped feta and tahini slaw
A light slaw with a nutty tahini dressing and a creamy whipped feta sauce are the perfect partners for a spiced BBQ kofte. Make them with beef or lamb mince
- Serves: 6 persons
- 800g beef or lamb mince
- 1small onion, finely grated or finely chopped
- pinch of dried chilli flakes
- 1tsp ground turmeric
- 2tsp ground cumin
- handful of mint leaves
- pinch of sumac, to serve
- 3tbsp pine nuts, toasted, to serve
- 150g feta, crumbed
- 50g full-fat greek yogurt
- 2carrots, julienned
- ¼white or red cabbage, finely shredded
- 3spring onions, julienned
- 2tbsp tahini
- 2tbsp olive oil
- squeeze of lemon juice
Step 1Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
Step 2Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
Step 3Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
Step 4Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.