These mini koftes are perfect if you don't have the flat skewers to do the bigger version. We have added pepper paste and a little olive oil to this kofte recipe as we are not using skewers so it will help the meat to stay together when cooking.
The creamy but smokey yoghurt is the perfect partner to these koftes. Get a big mouthful of it with plenty of Turkish
Chilli Sauce and we promise you'll be making this dish over and over again.
The most important thing when making the salad is plenty of lemon juice to enhance the beans and give a fresh contrast to the smokey flavours in the rest of the dish.
For the Kofte
- 400g Lamb Mince (20% fat)
- 300g Beef Mince (15% fat +)
- 4tsp The Kebab Club Kofte Dry Rub
- 1tbsp Pepper Paste
- 30g Chopped Parsley
- 1tsp Olive Oil
For the Smokey Aubergine Yoghurt
- 1 Medium Aubergine
- 2 Charlestone Green Pepper (you can get these from an international supermarket)
- 1 Clove Garlic, crushed
- 1/2tsp Salt
- 1tsp Pul Bibir
- 15g Parsley, chopped
- 1tsp Pomegranate Molasses
- 300g Greek Yogurt (make sure you get a thick creamy yoghurt - Tesco Finest or Dorest Dairy Co are great ones)
- 1tbsp Extra Virgin Olive Oil
For the Cannellini Bean Salad
- 1 tin Cannellini Beans, drained and washed
- 1 Red Onion, thinly sliced
- 2 tomatoes, cut into 8ths.
- 20g Coriander, chopped
- 10g Mint, chopped
- 2tbsp Extra Virgin Olive Oil
- Juice of 2 lemons
- 3/4tsp Salt
- 4 Pitta Breads or flatbreads
- 4tbsp The Kebab Club Turkish Chilli Sauce (or Hot if you prefer it!)
- Prep your BBQ and give plenty of time for the coals to settle. You are going to be cooking with high fat meat so if the coals are too hot it will catch and just burn. You will want to place the aubergine and peppers on the coals as they are settling so they get nice and charred. remember to turn them every so often.
- Meanwhile prep the koftes by mixing all of the ingredients together. Give it a really thorough mix with your hands to make sure all of the ingredients are evenly mixed. When shaping the koftes have a bowl of water nearby. Wet your hands every so often to stop the meat from sticking to your hands. Split the mixture into approximately 12 balls and begin rolling them out into your hands to make elongated shapes around about the size of your hand. Once they are all rolled you can place them in the fridge until you're ready to cook.
- The skin of the aubergine and peppers should be black and charred, whilst the flesh remains soft inside. Once all the skin is charred, remove them from the coals and leave to cool. When they are cool enough to touch, peel off the charred skin and discard. Roughly chop up the flesh and put into a sieve and leave for any excess water to drip out while you prepare the salad.
- For the salad, simply place the tomatoes, onions, beans and herbs into. salad bowl. Add the salt, lemon and extra virgin olive oil and mix. If you're lemons aren't particularly juicy then use another half. Good quality olive oil and plenty of lemon juice is what makes this salad so delicious.
- Once any excess water has gone from the aubergine and pepper, mix it into the yoghurt along with the parsley, garlic and salt. Drizzle with the pomegranate molasses, olive oil and sprinkle with pul bibir.
- Now that your sides are prepped, you can cook your koftes. Put a little oil on some kitchen roll and rub over your grill to help to prevent the koftes from sticking. Place the koftes on your bbq, they will take approximately 10 mins to cook. You want the outside nice and browned and the inside cooked through. Turn them after 5 mins, if they are reluctant and a little stuck then they are not ready to be turned and give them a couple more mins. When they are nearly done, put your pitta breads on the bbq to toast and place them on top of the koftes to soak up those lovely juices.
- Load up your plate with the juicy koftes, smokey yogurt and salad and drizzle with plenty of Turkish Chilli Sauce! Enjoy!