Easy spiced lamb kofta kebabs with coriander hummus and tzatziki

Easy spiced lamb kofta kebabs with coriander hummus and tzatziki
This last week of term is such a slog isn’t it?  We’re looking forward to a summer of travel: sunbathing, restaurants, al fresco eating and fun in the sun.  I’ve slightly scuppered Sam’s plans to get away with his friends by booking us back-to-back on various trips right up until September.  Still, not the worst thing a mother could do, I’m sure.  They’re trying to squeeze in a group trip to Skiathos, where one of their friends has family with a hotel, which, judging by the photos, is absolutely beautiful.  To make him feel better, I made him a lovely Greek-inspired dinner:
Easy spiced lamb kofta kebabs
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 level teaspoon sea salt
1 or 2 cloves garlic
2 slices bread, cut into cubes then soaked in a little milk
500g minced lamb
Salt and pepper
With a pestle and mortar, grind the mustard seeds, cumin seeds, salt and garlic into a paste.  Fish out the bread – don’t squeeze it too hard, but too much excess milk will make it a bit sloppy, making it impossible to stick on the skewers – then add it in and squish (technical term)  until combined.
Put the lamb in a large bowl, add the spice/bread mixture and the egg, plus the salt and pepper.
With clean hands, squish the mixture together well.
Squish the mixture around some metal skewers in a rough sausage shape.  Grill (or barbecue) until golden on the outside (the metal skewer will ensure that the middle is cooked through) – about 10 – 15 minutes should do it, depending on the heat of your grill.

Quick and easy coriander hummus

Hummus is quick and easy although I recently saw Simon Hopkinson painstakingly taking the skin off every single chickpea before making it (go ahead if you’re that way inclined!):

1 tin chickpeas, drained

1 clove garlic (I sometimes cut out the garlic and just use a good quality garlic oil instead)

Juice of 1/2 lemon

Pinch of salt

2-3 tbsp olive oil or rapeseed oil

Handful of chopped mint or coriander

Paprika to garnish

So just whizz the chickpeas, garlic, lemon juice and salt up with a stick blender, glugging in enough oil to loosen the mixture.  If you like it a bit runnier, feel free to add a couple of tbsp water.  Stir in the chopped coriander and serve sprinkled with paprika and maybe a swirl of oil.

Easy tzatziki

About 1/2 cucumber, deseeded and grated

1 clove of garlic, crushed

1 pot thick Greek yogurt

Mint leaves, chopped

I don’t mind the peel on the cucumber, but it’s a bit much iFirst, make sure that you’ve

 

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