Double Chargrilled Lamb & Kofta Pockets
with Charred Capsicum Salad & Garlic Yoghurt
When you take just one bite out of these herby Mediterranean koftas, you'll know you’ve met your new favourite way to have pork mince. Grilled to perfection with the likes of zucchini and capsicum and then stuffed into pita pockets, you'll be glad we put these on the menu. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
500 g
Lamb Mince
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Capsicum
1
Zucchini
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Mediterranean Spice Blend
Cooking Steps
• Preheat BBQ to high heat. • Thinly slice capsicum and zucchini into strips lengthways. • Finely chop garlic. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with saltand pepper.
• In a large bowl, combine lamb mince, Mediterranean seasoning, fine breadcrumbs, and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• When BBQ is hot, grill koftas, turning occasionally, until cooked through and slightly charred, 8-10 minutes. No BBQ? Cook koftas in a large frying pan over medium-high heat with a drizzle of olive oil, turning regularly, until browned, 10-12 minutes.
• While koftas are grilling, grill zucchini, turning, until charred and tender, 2-4 minutes each side. Return to bowl. • Grill capsicum, turning, until charred and tender, 6-8 minutes. Transfer to bowl with charred zucchini. No BBQ? Return frying pan to medium high-heat with a drizzle of olive oil, then cook zucchini, tossing, for 2-4 minutes each side. Cook capsicum, tossing, until tender, 4-5 minutes.
• While veggies are cooking, grill pita bread, until golden and warmed through, 2-4 minutes each side. No BBQ? Microwave pita bread on a plate for 1 minute, until warmed through.
• To the bowl with charred veggies, add mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt, until combined. Season to taste. • Halve koftas and pita bread. Build pita pockets by filling with some charred capsicum salad and chargrilled lamb and koftas. • Top with garlic yoghurt. Serve with any remaining salad. Enjoy!
