Cook.Bake.Eat.Write.

Posts Tagged ‘jamieoliver

These are awesome! I was watching an episode of Jamie Oliver At Home when he started preparing this dish. The original recipe calls for lamb and is served in a spicy veggie wrap of sorts. Though this sounds lovely, it was really the Mediterranean meatballs which caught my attention. 

The kofta are juicy and oh so flavorful, the the cumin, thyme and lemon zest adding an herby kick. And the pistachios–my favorite ingredient used here–give such a pleasing texture and really make this recipe unique.

When I prepare this, I use ground beef (because that’s what I usually have) and make only the meatballs. For the sake of convenience, I also usually just pan-fry the kofta.

Actually, this was the main that went along with the feta yogurt dip for my indoor anniversary picnic. I served it with homemade flatbread (using Jamie’s pizza dough recipe) and a Mediterranean-themed salad. 

Pistachio Kofta Kebabs (adapted from a Jamie Oliver recipe)

Serves 2.

Ingredients

250 g extra lean ground beef (the original calls for lamb)

1 heaping tbsp fresh thyme (or 1 tsp dried)

1 tsp chile powder

1 tsp ground cumin

grated zest of 1/2 a lemon

sea salt and pepper

1 handful pistachio nuts, roughly chopped

Directions

1. Mix the lamb with most of the thyme, chile, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Combine well.

2. Divide the meat into four equal pieces and get yourself four skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked. 

3. In a hot pan, fry the meatballs in a little olive oil. Turn every minute to get color on each side. 

4. Reduce the heat to medium-low and cover to allow the cooking process to complete.

5. Serve with warm flatbread, lemon slices and a mixed salad.



  • None
  • Fudgy Brownies for a BBQ « Cook.Bake.Eat.Write.: [...] I had originally planned on using my stand-by recipe from Martha Stewart, I ended up having to try a new one—one that doesn’t requir
  • Mama Leah: Well, my darling, I am extremely impressed and inspired. I, of course, don't have one iota of the culinary skills that you have (except for baking, b
  • saffronandbasil: Thanks for the recipe. By the way, LOVE LOVE your site.