Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint.
This is another great dish from the sunny land of Greece.
Spicy lamb & feta skewers with Greek brown rice salad
Author: Good Food Magazine
Recipe type: Main Dish
Cuisine: Greece
- 300g brown basmati rice
- 500g lamb mince
- 1 tbsp harissa
- 50g feta cheese
- 1 large red onion, ½ thinly sliced, ½ grated
- Large handful parsley, roughly chopped
- Large handful mint, roughly chopped
- 85g pitted black kalamata olives, quartered
- 1 cucumber, diced
- 300g cherry tomatoes, halved
- 1 tbsp olive oil
- Juice 1 lemon
- Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
- Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
- Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.
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