A few years ago I had a wonderful walking holiday in Greece. We did day walks on four islands – Santorini, Naxos, Paros and Syros and in the evening ate beautiful meals at local restaurants. The landscapes were spectacular, the architecture stunning and travelling by ferry between the islands was so relaxing. Of course the food was absolutely delicious. I loved the food I ate in Greece. I had some scrumptious moussaka, super fresh seafood, tasty olives, sweet tomatoes and tasty koftas and other grilled meats. Plus of course amazing sweet treats – I have never seen so many varieties of baklava and a personal favourite: the loukoumi flavoured with rose water.
How could you not like a country where this is the view as you drink your cocktail:
And you see this whilst walking around:
And your dinner view included this:
I found some lovely minced lamb at the supermarket so went looking for a kofta recipe to recapture some of the memories from this trip and came across an easy sounding recipe for lamb kofta rissoles with grilled vegetables. But I was obviously not having the most organized of weeks. When I was preparing my shopping list for other ingredients, I forgot I had that recipe and bought the ingredients for this chicken kofta recipe that I had made before and just swapped the chicken for lamb:
I love this recipe. I can’t decide if I prefer lamb or chicken version. Both are very very tasty. I don’t do the creamy garlic cucumber sauce with it. I just use low fat yoghurt and that is a quick and delicious alternative.
To make this for one I used the following ingredients:
- 130g minced lamb
- About a tablespoon of a brown onion, chopped finely
- 1 tbs of parsley, finely chopped
- 1 tbs bread crumbs
- ½ tsp of ground coriander
- ¼ tsp of nutmeg
- ¼ tsp of cumin
- ¼ tsp of red chilli flakes
- ¼ tsp of minced garlic
- Low fat yoghurt for sauce if you aren’t going to make something else
These come to about 250 calories without the yoghurt . When I made the chicken version I put them on skewers for the barbecue but this time around I was in a hurry and hadn’t soaked the skewers so just grilled them and they were still fabulous. You need to soak the skewers to make sure they don’t burn.
Preparation time is about 10 minutes depending on how fast you chop and they take about 10 minutes to cook. A pretty quick dinner that I then served with some roasted cherry tomatos and olives using the timings from the lamb with lentils recipe.
I made the chicken version of these for my parents a couple of months ago and they just loved them.