Sizzling Scotch lamb kofta
These sizzling lamb koftas are a joy – as soon as they come off the grill they are rolled in smashed nuts and spices, before being wrapped up with pickles and crunchy veg in a soft tortilla. They’re super simple to make, filling, and in various ways have been the ultimate street food for hundreds of years.
Servings
4People
Servings
4People
Ingredients
Instructions
  1. Add the very finely sliced cabbage to a bowl along with the vinegar, sugar and a pinch of salt and pepper. Gently scrunch with your hands and set aside.
  2. Blitz the pistachios and fennel seeds in a food processor until fairly fine, sprinkle over a chopping board and set aside.
  3. In a food processor, blitz the bread into breadcrumbs and add to a bowl with the minced lamb. Season well and mix together. Divide the mixture into 4 pieces and mould each into a sausage shape. If cooking on a BBQ, mould each kofta around a wooden skewer that’s been soaked in water.
  4. Heat a griddle pan on a high heat and when hot add the koftas and cook to your liking, ensuring that they are cooked all the way through. Remove from the heat, brush with chilli sauce, then simply roll in the nuts and spices until well coated.
  5. Briefly warm each tortilla on the griddle (give it a quick wipe first), then add the lettuce, a kofta, radishes and a dollop of yoghurt. Squeeze the excess salty liquid from the pickled cabbage and add a small handful of cabbage to each tortilla and serve.