Lamb Kofte & Greek Salad

This recipe works in combination with: Haddock in Tomato & Olive Sauce, Moussaka, Tuna Nicoise Salad. This recipe features in these meal plans: Mediterranean Medley.

Turkish lamb kebabs served with garlic-yogurt dip and Greek salad with feta cheese, cucumber, cherry tomatoes, red onion and black olives.


  • 1/2 medium red onion (approx 185g each)
  • 200g feta cheese, cubed
  • 1/2 cos lettuce, shredded
  • 250g of lamb mince
  • 100g of cherry tomatoes, halved
  • half a 185g tin of black olives, halved
  • 170g of Greek yogurt
  • 1/2 of a half cucumber portion, diced
  • 1 free range medium egg
  • 4 tbsp breadcrumbs
  • 11/2 tsp ground coriander
  • 1 clove of garlic, finely chopped
  • 11/2 tsp mild chilli powder
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar
  • 1/2 tsp dried mixed herbs
  • 2 tsp lemon juice
  • 1 tbsp mayonnaise
  • wooden or metal skewers
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 15 mins
  • Price per person: £3.05
  • Store cupboard: Typical
  • Calories per serving: 1176
  • 5-a-day per serving: 2.9
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Lamb Kofte & Salad photo

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  1. Preheat the grill. Cut the red onion in half and finely chop one quarter for the koftas and thinly slice the other for the Greek salad.
  2. To assemble the koftas, mix together the lamb mince, finely chopped red onion, breadcrumbs, egg, ground coriander and chilli powder until all the ingredients are combined. Roll into 2 cm ovals and thread onto the skewers.
  3. Lay the skewers into a deep baking tray and grill, turning frequently, for 10 minutes, or until cooked.
  4. Meanwhile, to make the salad dressing, mix together the oil, vinegar, lemon juice and mixed herbs. Season with salt and pepper.
  5. To make the garlic-yogurt dip, mix together the yogurt, garlic and mayonnaise. Season with salt and pepper.
  6. Slice the remaining red onion and toss together with the lettuce, tomatoes, cucumber, olives, feta and dressing.
  7. Serve the lamb kofte with garlic yogurt dip and the Greek salad.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling.

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