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
- Total:
- Serves: 6 persons
Ingredients
- 800g beef or lamb mince
- 1small onion, finely grated or finely chopped
- pinch of dried chilli flakes
- 1tsp ground turmeric
- 2tsp ground cumin
- 6flatbreads
- 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
Instructions
Step 1
Combine 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 2
Put 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 3
Heat 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 4
Spoon 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.