A GREAT dish and a twist on koftas and meatballs but this also works well using minced pork or turkey, both low fat options and inexpensive choice to make an economical tasty meal.
WHAT YOU NEED
50g bulgar wheat
450g lean minced lamb
1 large red chilli
1 shallot
2 cloves garlic
450g lean minced lamb
1 tsp ground cumin
1 tsp ground coriander
half tsp ground cinnamon
1 small egg, beaten
2 tbsp chopped flat leaved parsley
salt and freshly ground black pepper
To serve:
6 tbsp reduced fat ready-made houmus
2 tbsp lemon juice
1 tsp harissa paste
2 little gem lettuce
1 large carrot
4cm piece cucumber
WHAT TO DO
Put the bulgar wheat into a pan add 150ml water and bring to the boil, cook over a low heat about five to eight minutes until all the water is absorbed, turn into a large mixing bowl to cool.
Deseed and finely chop the chilli, peel and finely chop the shallot then crush the garlic, add all of these to the bulgar with the lamb, spices, egg and parsley. Mix together, it is probably easiest if you use your hand.
Form into 24 small balls. They can be refrigerated at this stage if making in advance.
In a small bowl mix the houmus with the lemon juice, harissa paste and 1 tablespoon water.
Shred the lettuce, peel and coarsely grate the carrot and cut the cucumber into thin strips, toss all these together.
Thread the keftedes onto 8 short wooden skewers skewers, place on a foil lined grill rack and drizzle lightly with olive oil and then cook under a hot grill for 4-5 minutes, turn then and spray again and cook a further 4 minutes.
Divide the salad between them then add a skewer to each and drizzle over the houmus sauce.
