Lamb Koftas with Parsley Salad
9,1 / 10
- 4 cups minced lamb
- 2 tablespoons parsley (chopped)
- 2 cloves garlic (crushed)
- 1 tablespoon breadcrumbs
- 1 egg
- 1 lemon (juiced)
First make the tabbouleh. Cook the couscous according to the packet instructions, then cool for 10 minutes. Mix with the herbs and lime juice. Add the tomatoes and season to taste with salt and pepper. Stir well then chill until ready to serve.
Mix the minced lamb with the parsley, garlic, breadcrumbs and egg and season with salt and pepper.
Roll the mixture into 16 balls and thread them in pairs onto wooden skewers. Grill or fry the koftas for 15 minutes, turning occasionally, until cooked through. Serve with the tabbouleh.