Recipe Details
Title Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad
Author Rick Stein
Portions 4
Created 16th February 2015 08:40 am
Weight (Per Portion)

One portion of this dish weighs approximately 581.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lamb, mince, raw900 Gram
Onions, raw2 Medium
Garlic6 Clove
Chilli, flakes, dried2 Teaspoon
Parsley, raw1 Bunch
Oil, olive50 Millilitre
Tomato, red, raw2 Medium
Pepper, black1 Pinch
Mint, fresh2 Tablespoon
Carrots2 Large
Kohl rabi2 Bulb/Head
Oil, sunflower2 Tablespoon
Cumin, seed4 Teaspoon
Lemon, juice4 Teaspoon
Yoghurt, Greek, organic200 Gram
Salt, sea1.5 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 774
Protein 97.16%
Other Carbohydrate 7.54%
Sugar 14.31%
Fat Saturated 96.26%
Fat Unsaturated 59.84%
Fiber 22.44%
Sodium 35.09%
Salt 36.35%
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Recipe Method
1. Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. 2. Cover eight bamboo skewers with cold water and leave them to soak. 3. Put the minced lamb into a bowl with finely grated onions, crushed garlic, chilli flakes, chopped parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with hands until bound together. 4. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. 5. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. 6. For the salad, finely shred the peeled and halved carrots and kohlrabi, on a mandolin or on the coleslaw setting of food processor so