HEALTHY KOFTE KEBAB'S YOU CAN EAT EVERY WEEK

I LOVE LOVE LOVE THESE FABULOUS KOFTE KEBABS

Bursting full of wonderful lip smacking, food noises, so please don't judge me while I am eating these gorgeous kebabs !!!

Local, Natural or Organic Spicy Lamb and fresh oregano juicy pan seared kofte kebabs drizzled with a sharp slightly sour mint goats yogurt, served in a three layer wrap of rhubarb chard, beetroot leaf and giant spinach, just divine, so much more healthier than a regular kebab way more tasty which means you can have these glorious wraps more often.  

Even better than the flavour is the comfort in that by buying local, natural, organic or raising your own as we do, your dinner has been raised to a high standard and in our case named, loved and hugged every day, for most small holders or hobby farmers a emotional but also exciting journey from field to fork raising livestock as it should be, naturally not rushed.

Prep Time 15 minutes / Cooking Time 10 minutes

Ingredients

(serves 4)

The Kofte

500g organic minced lamb

1 tbsp olive or coconut oil (for cooking)

1 small onion finely diced

1 clove garlic grated

2 tbsp fresh oregano (1 tsp dried)

Sea salt

Black pepper

1 tsp dried red chillies

The Wrap

4 rhubarb chard leaves

4 beetroot leaves

4 giant spinach leaves

(any salad leaves will do)

Yogurt Dip

4 tbsp goat yogurt

12 fresh mint leaves finely shredded

Making the Kofte Kebabs

First I like to make the lamb kofte, prep all the ingredients and place in a large bowl, add the mince and using your hands squish the lot together several times so that all the ingredients are evenly mixed.  Divide the mixture into four and form in to 6-8 inch batons, you can also divide the mixture in to eight and make smaller batons that will cook quicker and serve two per wrap, but my husband likes a big one in his wrap as he says it is easier to handle !!!

Cooking the Kebabs

Heat a non stick pan/skillet to medium heat, add the oil and then the kofte kebabs and sear each side until browned all over and lots of extra caramelised flavour has been added, then add a egg cup of water, turn the heat down low and pop on a lid or plate and leave to cook the kebabs for a further five minutes, take off the heat and leave with the lid on to rest while you set up the rest of the meal.

Yogurt Dip

Quick and simple shred the mint leaves finely and add to the goats yogurt..that's it...

Salad Wraps

Take your leave and layer up, there is no rule here, any leaves will do, big ones work better as you can stuff more in like a burrito and have two or more bites per wrap, but small ones work just as well, just fill them smaller so they are mini bites.  I like to layer the leaves on top of each other and then fill with the kofte kebab and mint drizzle, wrap up and take three or so bites, just divine...