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

Preparation and cooking time
- Total time40 mins
Easy
Serves 6

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

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

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.