Chargrilled Lamb & Fetta Kofta Pockets
with Charred Capsicum Salad & Extra Garlic Yoghurt- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
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.
Ingredients
1
capsicum
1
zucchini
1 clove
garlic
1 packet
lamb mince
1 sachet
mediterranean seasoning
1 packet
fine breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
mixed salad leaves
2 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
drizzle
vinegar (balsamic or white wine)
Utensils
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 salt and pepper.
• In a large bowl, combine lamb mince, Mediterranean seasoning, fine breadcrumbs, fetta cubes and the egg. • Using damp hands, roll beef 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 mins.
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 until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ hot plate, turning, until charred and tender, 6-8 minutes. Transfer to bowl with charred zucchini.
No BBQ? Cook zucchini in a large frying pan with a drizzle of olive oil over medium-high heat, 2-4 minutes each side. Cook capsicum, tossing, until tender, 4-5 minutes.
• While veggies are cooking, grill pita bread on BBQ flat plate 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 bowl with charred veggies, add mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek style yoghurt, until combined. Season. • Halve koftas and pita bread. Build pita pockets by filling with some charred capsicum salad and Greek lamb and fetta koftas. Top with garlic yoghurt. • Serve with any remaining salad. Enjoy!
