Kofta Rolls With Chilli-Yogurt |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a lovely recipe from Ainsley Harriot. It's very quick and has a great fresh flavour. With just 15 mins preparation, this is my kind of cooking! I don't like rosemary so I just leave it out or use fresh coriander instead. Ingredients:
450 g ground lamb |
1 small onion, finely chopped |
1 tablespoon fresh mint, chopped |
1 tablespoon fresh parsley, chopped |
1 teaspoon fresh rosemary, chopped |
1/2 teaspoon mixed spice |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
salt |
fresh ground black pepper |
4 flour tortillas |
1 red onion, thinly sliced into rings |
300 g greek yogurt |
3 red chilies, seeded and finely chopped |
2 tablespoons chopped fresh coriander |
2 cloves garlic, crushed |
1 lime, juice of |
1 pinch caster sugar |
salt & freshly ground black pepper |
Directions:
1. Pre-heat the grill to high; Mix together the lamb, onion, herbs and spices and season with salt and pepper; Divide the mixture into four and squeeze it around skewers to form long sausage shapes.
2. Grill the kofta kebabs for 10-12 minutes, turning ocasionally until well browned but still a little pink in the centre.
3. Make the dip by combining the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
4. Briefly warm the tortillas for a few seconds on each side in a dry, non-stick frying pan, or about 10 seconds in a microwave, to make them soft; Place a kebab in the centre of each tortilla, pulling it off the skewer; Scatter over the onion rings, drizzle over the chilli-yoghurt and serve.
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