What are the main ingredients in BBQ Lamb Kofta?

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

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.

What should be prepared from my kitchen to make BBQ Lamb Kofta?

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

BBQ Lamb Kofta

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

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

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

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!

Free-range Lamb Mince - 150g
NOMU BBQ Rub - 10ml
Spring Onion - 1
Flaked Almonds - 15g
Fresh Mint - 4g
Cabbage - 100g
Carrots - 120g
Danish-style Feta - 50g
Tahini - 15ml
Low Fat Plain Yoghurt - 100ml
Lemon - 1
Wheat Flour Tortilla - 1

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!

Free-range Lamb Mince - 300g
NOMU BBQ Rub - 20ml
Spring Onions - 2
Flaked Almonds - 30g
Fresh Mint - 8g
Cabbage - 200g
Carrots - 120g
Danish-style Feta - 100g
Tahini - 30ml
Low Fat Plain Yoghurt - 200ml
Lemon - 1
Wheat Flour Tortillas - 2

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!

Free-range Lamb Mince - 450g
NOMU BBQ Rub - 30ml
Spring Onions - 3
Flaked Almonds - 45g
Fresh Mint - 12g
Cabbage - 300g
Carrots - 240g
Danish-style Feta - 150g
Tahini - 45ml
Low Fat Plain Yoghurt - 300ml
Lemons - 2
Wheat Flour Tortillas - 3

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!