BBQ Lamb Kofta

Name: BBQ Lamb Kofta
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Cabbage; Carrots; Danish-style Feta; Flaked Almonds; Free-range Lamb Mince; Fresh Mint; Lemon; Lemons; Low Fat Plain Yoghurt; NOMU BBQ Rub; Spring Onion; Spring Onions; Tahini; Wheat Flour Tortilla; Wheat Flour Tortillas

A light slaw singing with a creamy tahini dressing sits on a toasted flour tortilla topped with whipped feta and BBQ lamb kofta. Finish it off with a sprinkle of golden almonds & fresh mint leaves for the best quick meal of your life!

BBQ Lamb Kofta

with flour tortillas & whipped feta

4.7

26 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

MAKE MINCE MEAT OF PREP
In a bowl, combine the mince, the rub, the sliced Spring Onion, a drizzle of oil and seasoning. Mix to combine and roll into 4-5 meatballs.
GO FOR GOLD
Place a nonstick pan over medium heat with a drizzle of oil. Add the meatballs and fry for 6-8 minutes until golden and cooked through, shifting as they colour.
TOTALLY NUTTY
Place the Flaked Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan and set aside.
SUPER SLAW
Rinse and pick the mint. Finely slice the Cabbage. Peel and grate ½ the carrot. Drain the feta. In a bowl, add the cabbage, grated carrot, Tahini, ½ of the yoghurt, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Mix to combine.
YOU FETA BELIEVE IT!
In a small bowl, add the remaining yoghurt and the feta. Mash until smooth, adding water in 5ml increments if necessary (alternatively place in a blender and blend until smooth).
TOASTED TORTILLAS
Return the pan to medium heat. When hot, dry toast the tortilla for 30-60 seconds per side until heated and lightly crisped.
DELISH DISH
Plate up the tortilla and top with the Tahini slaw and golden meatballs. Dollop over the whipped feta and sprinkle over the almonds. Garnish with the mint leaves. Enjoy, Chef!

Download the Recipe

Serves 2

MAKE MINCE MEAT OF PREP
In a bowl, combine the mince, the rub, the sliced Spring Onion, a drizzle of oil and seasoning. Mix to combine and roll into 4-5 meatballs per person.
GO FOR GOLD
Place a nonstick pan over medium heat with a drizzle of oil. Add the meatballs and fry for 6-8 minutes until golden and cooked through, shifting as they colour.
TOTALLY NUTTY
Place the Flaked Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan and set aside.
SUPER SLAW
Rinse and pick the mint. Finely slice the Cabbage. Peel and grate the carrot. Drain the feta. In a bowl, add the cabbage, grated carrot, Tahini, ½ of the yoghurt, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Mix to combine.
YOU FETA BELIEVE IT!
In a small bowl, add the remaining yoghurt and the feta. Mash until smooth, adding water in 5ml increments if necessary (alternatively place in a blender and blend until smooth).
TOASTED TORTILLAS
Return the pan to medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
DELISH DISH
Plate up the tortillas and top with the Tahini slaw and golden meatballs. Dollop over the whipped feta and sprinkle over the almonds. Garnish with the mint leaves. Enjoy, Chef!

Download the Recipe

Serves 3

MAKE MINCE MEAT OF PREP
In a bowl, combine the mince, the rub, the sliced Spring Onion, a drizzle of oil and seasoning. Mix to combine and roll into 4-5 meatballs per person.
GO FOR GOLD
Place a nonstick pan over medium heat with a drizzle of oil. Add the meatballs and fry for 8-10 minutes until golden and cooked through, shifting as they colour.
TOTALLY NUTTY
Place the Flaked Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan and set aside.
SUPER SLAW
Rinse and pick the mint. Finely slice the Cabbage. Peel and grate ¾ of the carrot. Drain the feta. In a bowl, add the cabbage, grated carrot, Tahini, ½ of the yoghurt, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Mix to combine.
YOU FETA BELIEVE IT!
In a small bowl, add the remaining yoghurt and the feta. Mash until smooth, adding water in 5ml increments if necessary (alternatively place in a blender and blend until smooth).
TOASTED TORTILLAS
Return the pan to medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
DELISH DISH
Plate up the tortillas and top with the Tahini slaw and golden meatballs. Dollop over the whipped feta and sprinkle over the almonds. Garnish with the mint leaves. Enjoy, Chef!

Download the Recipe

Serves 4

MAKE MINCE MEAT OF PREP
In a bowl, combine the mince, the rub, the sliced Spring Onion, a drizzle of oil and seasoning. Mix to combine and roll into 4-5 meatballs per person.
GO FOR GOLD
Place a nonstick pan over medium heat with a drizzle of oil. Add the meatballs and fry for 8-10 minutes until golden and cooked through, shifting as they colour.
TOTALLY NUTTY
Place the Flaked Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan and set aside.
SUPER SLAW
Rinse and pick the mint. Finely slice the Cabbage. Peel and grate the carrot. Drain the feta. In a bowl, add the cabbage, grated carrot, Tahini, ½ of the yoghurt, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Mix to combine.
YOU FETA BELIEVE IT!
In a small bowl, add the remaining yoghurt and the feta. Mash until smooth, adding water in 5ml increments if necessary (alternatively place in a blender and blend until smooth).
TOASTED TORTILLAS
Return the pan to medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
DELISH DISH
Plate up the tortillas and top with the Tahini slaw and golden meatballs. Dollop over the whipped feta and sprinkle over the almonds. Garnish with the mint leaves. Enjoy, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for BBQ Lamb Kofta?

The preparation time for BBQ Lamb Kofta with flour tortillas & whipped feta is between 15 and 30 minutes.

What is the total time required to make BBQ Lamb Kofta with flour tortillas & whipped feta?

The total time required to make BBQ Lamb Kofta with flour tortillas & whipped feta is between 20 and 35 minutes.

How many servings does BBQ Lamb Kofta provide?

4 servings

What are the main ingredients in BBQ Lamb Kofta?

Cabbage, Carrots, Danish-style Feta, Flaked Almonds, Free-range Lamb Mince, Fresh Mint, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU BBQ Rub, Spring Onion, Spring Onions, Tahini, Wheat Flour Tortilla, Wheat Flour Tortillas

What is the nutritional information of BBQ Lamb Kofta?

Calories: 1088, Carbs: 65 grams, Fat: grams, Protein: 63.7 grams, Sugar: 17.8 grams, Salt: 1546 grams

How do I prepare BBQ Lamb Kofta?

MAKE MINCE MEAT OF PREP: In a bowl, combine the mince, the rub, the sliced spring onion, a drizzle of oil and seasoning. Mix to combine and roll into 4-5 meatballs per person. SUPER SLAW: Rinse and pick the mint. Finely slice the cabbage. Peel and grate the carrot. Drain the feta. In a bowl, add the cabbage, grated carrot, tahini, ½ of the yoghurt, lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Mix to combine. TOASTED TORTILLAS: Return the pan to medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. DELISH DISH: Plate up the tortillas and top with the tahini slaw and golden meatballs. Dollop over the whipped feta and sprinkle over the almonds. Garnish with the mint leaves. Enjoy, Chef! YOU FETA BELIEVE IT!: In a small bowl, add the remaining yoghurt and the feta. Mash until smooth, adding water in 5ml increments if necessary (alternatively place in a blender and blend until smooth). GO FOR GOLD: Place a nonstick pan over medium heat with a drizzle of oil. Add the meatballs and fry for 6-8 minutes until golden and cooked through, shifting as they colour. TOTALLY NUTTY: Place the flaked almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan and set aside.