Moroccan Lamb Kofta Skewers
Lunch Boxes & Picnics
(small, peeled and finely diced)
(peeled and grated)
(canned, water drained)
(ideally natural unsulphured brown dried apricots)
(fresh, finely chopped)
Salt & Pepper
Extra for the skewer
(red, orange & yellow)
(cut into large pieces)
Olive oil spray
Fry the onion in the olive oil for 3-5 minutes until soft and translucent. Add the garlic, carrot and spices and cook for one more minute.
Place the chickpeas into a food processor and pulse until broken down. Then add all the rest of the ingredients and pulse until well incorporated.
Form the lamb mixture into thick sausage shapes and thread onto the skewers with the sliced peppers and onions in between. Spray well with olive oil.
Grill or BBQ for a few minutes each side turning so they are evenly cooked through.
Serve with couscous or a
lentil and pomegranate salad
We also found it went incredibly well with a simple relish made from ricotta cheese, chopped cucumber, fresh mint and lemon juice, but I didn’t have time to photograph it or turn it into a recipe!
Use wooden or metal skewers. If using wooden ones, soak in water for at least 20 minutes before serving so that they do not burn too badly.