|Cook||BBQ / Griddle / Charbroil|
|Prep time||30 mins|
|Cook time||10 mins + 5 min REST|
1 lb Atkins Ranch ground lamb
½ cup pine nuts
2 cloves garlic, finely chopped
1 cup Italian parsley, coarsely
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp ground nutmeg
1 tsp ground red chili
1 tsp salt
½ tsp freshly ground black pepper
1 cup plain, unsweetened yogurt
1 clove garlic, finely chopped
2 tbsp extra virgin oil
1 tsp ground coriander seeds
1 tsp ground cumin
¾ cup Italian parsley, chopped
1 tbsp fresh thyme leaves
1 tbsp fresh oregano leaves
salt and pepper to taste
12 pita breads
Lightly toast pine nuts on a low heat in a dry fry pan and coarsely chop them. Put pine nuts in a bowl, add the ground lamb, herbs, spices and seasoning, and thoroughly mix all the ingredients.
Using damp hands firmly shape the kofta into 3 ozs oblong balls and skewer them for ease of cooking. In another bowl add the yogurt and the finely chopped Italian parsley, thyme and oregano leaves. Add crushed garlic, olive oil and spices. Stir to combine then taste and adjust the seasoning.
On a medium high heat, barbecue the koftas for about 7 mins to medium rare. Warm the pita breads on the grill while you rest the koftas.
Serve the warmed breads on a chopping board with a bowl of fragrant koftas and another bowl of herby yogurt.
TIP: Serve with some hummus and a big leafy salad.
|Tom Hutchison||/ atkinsranchlamb|
|/ capitolrestaurant_nz||/ atkinsranch|