Kosta Kebabs With Chilli Yogurt Recipes

KOFTA KEBABS WITH CHILLI YOGHURT

A simple weeknight supper solution that is quick, tasty, and fairly low in fat too!! I often make mine into little patties if I'm short on time, rather than mess about with skewers. I often use wholemeal pitta bread instead of tortillas too. Don't skip the chilli yoghurt...it reallly makes it!

Provided by Noo8820

Categories Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Kofta Kebabs With Chilli Yoghurt image

Steps:

Mix together the lamb, onion herbs and spices and season well.Divide the mixture into four, and using your fingers squeeze it around the skewers to form long sausage shapes.
Grill the kofta kebabs for about 10-12 minutes, turning occasionally, until well browned.
Combine the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
Briefly warm the tortillas to make them pliable. Place a kebab in the centre of each tortilla, squeeze around the kebab, pulling it off the skewer. Drizzle with the chilli yoghurt, and add onion rings, tomato wedges and lettuce if desired.
Roll up and eat!

Ingredients

1 lb extra lean minced lamb
1 small onion, finely chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon mixed spice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
salt and freshly ground black pepper
4 flour tortillas
200 g low fat greek yoghurt
2 red chilies, seeded and finely chopped
2 tablespoons fresh coriander, chopped
1 garlic clove, crushed
1 pinch caster sugar

KOSTA KEBABS WITH CHILLI YOGURT

Remember to soak your wooden skewers for 20 minutes before you start to prepare your tasty koftas and then enjot them with my chilli yogurt.

Provided by Lene8655

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Kosta Kebabs With Chilli Yogurt image

Steps:

Preheat the grill to high. Mix together the lamb, white onion, herbs and spices and season with salt and pepper. Divide the mixture into 4 and, using your fingers, squeeze it around skewers to form long sausage shapes.
Grill the kofta kebabs for 10-12 minutes, turning occasionsally, until well browned but still a little pink in the centre.
Make the chilli yogurt: combine the yogurt, chillies, coriander, garlic, lime juice and sugar, and season to taste.
briefly warm the tortillas for a few seconds on each side in a dry, non stick frying pan, to make them soft and pliable. Place a kebab in the centre of each tortilla and squeeze around the kebab, Pulling it off the skewer. Scatter over a few onion rinds, and drizzle over the yogurt. Serve with tomato wedges, crisp lettuce leaves and a wedge of lime to sqeeze over.

Nutrition Facts : Calories 482.8, Fat 31.9, SaturatedFat 13.3, Cholesterol 91.2, Sodium 270.1, Carbohydrate 24, Fiber 2.3, Sugar 4.4, Protein 24.3

Ingredients

500 g ground lamb
1 small white onion, finely chopped
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon mixed spice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 flour tortillas
1 red onion, thinly sliced into rings
salt & freshly ground black pepper
200 g Greek yogurt
2 red chilies, seeded and finely chopped
2 tablespoons chopped fresh coriander
1 garlic clove, crushed
1 lime, juice of
1/2 teaspoon caster sugar

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.

Provided by Ppaperdoll

Categories Lamb/Sheep

Time 8h40m

Yield 8 kebabs, 4 serving(s)

Number Of Ingredients 14

Turkish Kofta Kebabs With Minted Yogurt and Carrot, Cumin Salad image

Steps:

Soak skewers in cold water for half and hour.
Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.

Nutrition Facts : Calories 562, Fat 46.7, SaturatedFat 15.1, Cholesterol 91.2, Sodium 117.2, Carbohydrate 13.7, Fiber 3.3, Sugar 6.8, Protein 22.9

Ingredients

500 g lean ground lamb
1 onion, finely grated
3 garlic cloves, crushed
2 tablespoons flat leaf parsley, chopped
1/2-1 teaspoon dried chili pepper flakes, to taste
4 tablespoons olive oil, to brush
4 ripe tomatoes, thinly sliced
200 g natural Greek yogurt
2 tablespoons chopped of fresh mint
1 large carrot
1 turnip
1 tablespoon sunflower oil
1 teaspoon cumin seed, toasted
1 lemon, juice of

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Kosta Kebabs With Chilli Yogurt Recipes

KOFTA KEBABS WITH CHILLI YOGHURT

A simple weeknight supper solution that is quick, tasty, and fairly low in fat too!! I often make mine into little patties if I'm short on time, rather than mess about with skewers. I often use wholemeal pitta bread instead of tortillas too. Don't skip the chilli yoghurt...it reallly makes it!

KOSTA KEBABS WITH CHILLI YOGURT

Remember to soak your wooden skewers for 20 minutes before you start to prepare your tasty koftas and then enjot them with my chilli yogurt.

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.

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