Quick & Easy Goat Koftes Recipe

Ingredients

A handful of mint
400g goat mince
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon powder
A few pinches of chilli powder
4 skewers
4 wholeblend flatbreads
220g kalamata olive houmous
185g sweet grilled peppers
Lemon wedges, to serve

Prep: 15 mins | Cook: 8-10 mins

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Method

1. Pick the mint leaves off their stems and pop half the leaves to one side. Finely chop the remaining mint and scoop into a large bowl. Crumble the goat mince into the bowl and add the cumin, coriander, cinnamon and chilli powder (chilli powder is spicy, so add as much or little as you prefer). Season the ingredients with a generous pinch of salt and pepper and use your hands to mix together thoroughly.

2. Divide the mince mixture into 4 pieces. Rub a little cold water on your hands, then wrap the mince onto 4 skewers, pushing down slightly and shaping the mince so the they resemble slightly flattened sausages.

3. Warm your griddle pan over a high heat. When the pan is hot, rub the koftes with 1 tbsp oil and sprinkle with a little extra salt and pepper. Add the koftes to the pan and cook them for 8-10 mins, turning once or twice, till golden on the outside and cooked to your preferred level of pinkness. Transfer the cooked koftes to a plate and allow to rest for 1-2 mins. The koftes are also great cooked over hot coals on a barbecue.

4. Serve the koftes wrapped in warm flatbreads filled with plenty of kalamata olive houmous, grilled peppers and the remaining mint leaves, with a wedge or two of lemon squeezed over the top.