If you could smell these through the screen, you’d already be drooling! These spiced honey lamb koftas are the perfect blend of smoky, spicy, and succulent. The aroma is unreal – the minute these start sizzling, you’ll be guaranteed to have your hands full fending off the pesky masses. “Can I try?” they plead, hands clasped to chest, mouth watering. “Wait until dinner,” we scold.
With a lemony tahini sauce to cut through the fatty, sweet and salt of the honey lamb koftas, there’s a harmony of balance for all the flavours here. Paired with crunchy vegetables and acidic pickles, you’ve got yourself a perfectly balanced, delicious wrap ready in under 30 minutes.
What you need
Honey Lamb kofta
- 500g ground lamb
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- Zest of 1 lemon
- 2 tbsp. honey
- 2 tbsp. Ras El Hanout (also known as Moroccan seasoning)
- 2 tsp. harissa
Harissa, Garlic Tahini sauce
- Recipe found here
- 6 metal skewers or wooden skewers, soaked overnight
- Pita pockets or Lebanese bread
- ½ cup mint leaves
- 1 red onion, thinly sliced
- 2 tomatoes, halved and sliced
- 2 cucumbers, halved and sliced
- 1 cup pickled turnip
- ½ cup pickled green chillies
- Lemon wedges to serve
Preparation
For the lamb kofta, put all ingredients into a large bowl and use your hands to combine well. Divide into six balls. Grab your skewer and work the meat down the skewer so it goes down about halfway and resembles a fat, lumpy sausage (ba dum tish!). Place these skewers evenly on an oven tray.
Pre-heat your oven grill at it’s highest temperature, and place the tray with skewers underneath. Cook for 5 minutes on each side or until they are golden brown and cooked through – you’ll see what we mean about the heavenly smell!
Step 3
To assemble, open up your pita pocket and layer your kofta, pickles, mint leaves and fresh veggies of choice. Drizzle with the tahini sauce and enjoy!
✨ RECIPE NOTES ✨
-
Ras El Hanout: if you don’t have Ras El Hanout or all the ingredients for it, use 1 tsp each of cumin, paprika, coriander powder & allspice.
-
Can you use beef or pork? Yes you can! You can basically keep these all this recipe and either swap out half (recommended) or all of the mince for your preferred choice.
