Middle Eastern Style Lamb Kofta’s

Firstly start with your pickled red onions, if you do this first they will be ready by the time you make everything else. Now would also be a great time to soak your kebab sticks in water. Put your sliced red onions in boiling water and let them soak for 5 minutes. Pour your apple cider vinegar into a jar and mix in your sugar, salt and an extra bit of the boiling water to help dissolve the sugar and salt. Strain the soaked red onion, add to your jar and place in the fridge until your ready to eat.

For the lamb, mix all of your kofta ingredients together in a bowl, be careful not to over mix as this can make the lamb tough. Grab a small handful of the lamb mix and wrap around your soaked kebab stick in a sausage like shape. It’s much easier for the lamb to stay wrapped around the kebab stick if you do two separate small sausage shapes around the stick leaving a space in between. Cook  these for approximately 10 minutes turning occasionally either on the bbq, grill pan or under the grill setting in your oven.

For the herby butter bean hummus, don’t let this intimidate you it honestly takes 5 minutes to make. In a food processor blend the tahini and lemon juice together until creamy and lighter in colour. Then add your olive oil, cumin and salt and blend to combine. Add in your drained butter beans and blend for 2-3 minutes until nice and creamy and there is no lumps. Then add in the chopped herbs and blend for a further minute or so and it’s done. 

Slice your eggplant into 1cm rounds, sprinkle with salt and pepper and drizzle with olive oil. Cook these either on the bbq or grill pan for approximately 5 minutes turning occasionally. Then toast your pita breads, assemble everything on a platter or board and dig in. Don’t forget your spinach leaves for greenery and extra veggies!