Spinach with lamb is a lovely combination and often used in Greek cuisine. Here, the spinach acts as a binder and lightens the koftas and the yoghurt adds a little tang. The proportion of spinach isn’t critical. You need about a third as much cooked spinach as minced lamb (in terms of volume). Serve with a Greek salad and yoghurt mixed with harissa. Some fat Greek style chips (fries) wouldn’t go amiss here either.
I cooked the kofta skewers in the oven but you could cook under a grill (broiler) or on an outdoor grill (BBQ).
Ingredients (makes 8-10 koftas or 12 meatballs)
400g minced lamb
25-30g cooked spinach squeezed dry and chopped (approx. 250g spinach before cooking)
2 tbsp Greek style full fat yoghurt
3 cloves garlic, grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
A few gratings of nutmeg
2 tsp salt (or to taste)
Zest of half a lemon
Chopped parsley and lemon wedges to serve
Method
I cooked the kofta skewers in the oven but you could cook under a grill (broiler) or on an outdoor grill (BBQ).
Ingredients (makes 8-10 koftas or 12 meatballs)
400g minced lamb
25-30g cooked spinach squeezed dry and chopped (approx. 250g spinach before cooking)
2 tbsp Greek style full fat yoghurt
3 cloves garlic, grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
A few gratings of nutmeg
2 tsp salt (or to taste)
Zest of half a lemon
Chopped parsley and lemon wedges to serve
Method
- Heat the oven to 180C.
- Place all the ingredients in large bowl. Mix everything together. The best way to do this is with your hands.
- Using your hands, mould into torpedo shapes or into balls. If you wish you can mould the koftas around skewers, which makes them easier to turn.
- Place the koftas on a baking tray and cook in the oven for 30 minutes, turning once. Meatball shapes may need turning more often and take a little less time to cook.
- To serve, sprinkle with parsley and add lemon wedges.
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