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BBQ kofte with whipped feta and tahini slaw

A silver tray topped with a large grilled flatbread meatballs and slaw on a blue background

BBQ kofte with whipped feta and tahini slaw

Name: BBQ kofte with whipped feta and tahini slaw
Total time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 800g beef or lamb mince; 1 small onion finely grated or finely chopped; pinch of dried chilli flakes; 1 tsp ground turmeric; 2 tsp ground cumin; 6 flatbreads; handful of mint leaves; pinch of sumac to serve; 3 tbsp pine nuts toasted, to serve; 150g feta crumbed; 50g full-fat greek yogurt; 2 carrots julienned; ¼ white or red cabbage finely shredded; 3 spring onions julienned; 2 tbsp tahini; 2 tbsp olive oil; squeeze of lemon juice

Anna Glover

Published: June 29, 2022 at 1:58 PM

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Serves 6

Easy

Total time: 40 mins

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A light slaw with a nutty tahini dressing and a creamy whipped feta sauce are the perfect partners for a spiced BBQ kofte. Make them with beef or lamb mince

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Try this recipe for BBQ kofte with whipped feta and tahini slaw, then check out our lamb kofta, chicken kofta, adana kebabs, chicken kebabs and more BBQ skewer recipes.

Ingredients

Nutrition

800g beef or lamb mince
1 small onion

finely grated or finely chopped
pinch of dried chilli flakes
1 tsp ground turmeric
2 tsp ground cumin
6 flatbreads
handful of mint leaves
pinch of sumac

to serve
3 tbsp pine nuts

toasted, to serve

WHIPPED FETA

150g feta

crumbed
50g full-fat greek yogurt

TAHINI SLAW

2 carrots

julienned
¼ white or red cabbage

finely shredded
3 spring onions

julienned
2 tbsp tahini
2 tbsp olive oil
squeeze of lemon juice

Nutrition: Per serving

kcal752
fat40.8g
saturates15.2g
carbs52.8g
sugars5.5g
fibre5.3g
protein40.7g
salt1.6g

Method

step 1

Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
step 2

Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
step 3

Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
step 4

Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

Check out more of our favourite BBQ recipes

Miso Ribs with Asian Slaw Recipe

Authors

Anna Glover profile

Anna GloverSenior food editor

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