Video | Lamb kofta with chick pea salad & spiced yoghurt

August 31st, 2018 Food

These Lamb Koftas are super simple to make and perfect for an end of summer fling with the BBQ. We serve the dish with a bright and beautiful pomegranate salad. The fresh flavours nicely compliment the smoky lamb, creating a nice zingy dish to enjoy with friends over a bottle of Shiraz!


Serves 8 as a starter or 4 as a main course.



400g tin chickpeas, drained and rinsed

1 cup pomegranate seeds

1 tbs olive oil

2 tsp fresh lemon juice

Pinch of salt

1/4 cup coriander leaves, roughly chopped

1/4 cup flat-leaf parsley leaves, roughly chopped


500g minced lamb

2 tsp ground cumin

1 tsp smoked paprika

2 cloves garlic, grated

2 tsp chopped mint

salt and pepper

Spiced yoghurt

125g greek/plain yoghurt

½ clove crushed garlic

1 tsp cumin seeds

1 tsp mint

squeeze lemon

salt to taste


  1. Soak 8 wooden skewers in cold water for up to 1 hour to prevent burning when cooking or use metal skewers.
  2. In a large bowl, combine the lamb with the ground cumin, smoked paprika, most of the garlic and the dried mint and season to taste. Work the meat with your hands until sticky, then divide the mixture into 8 pieces. Shape each piece into slightly flattened sausage shapes and thread onto the skewers. Put to one side until you have made the salad & yoghurt.
  3. Make the salad by mixing the chickpeas and pomegranate seeds in a small bowl. Combine the olive oil, lemon juice, salt and some cracked black pepper and stir through the salad. Mix in the herbs.
  4. For the dressing, combine yogurt, cumin seeds with the remaining garlic, fresh mint and lemon juice. Season to taste.
  5. Preheat a griddle pan to a medium-high heat. Sear the lamb for 3-4 minutes on each side, then transfer to a plate to rest.
  6. Place a dollop of the yoghurt on to a plate and smooth into a circle. Spoon some of the chickpeas on top and then finally place the kofta on top of that. Finish the plate with a little high quality olive oil.

How to eat Reblochon cheese

October 10th, 2023 Food

Mountain cheese, also known as alpage or alpine cheese, is well-known for its unique, complex flavours, and at AliKats we can’t get enough of it! To help you tell your Tomme from your Comté, we’re celebrating a different cheese each month by giving you a bite-sized snapshot to nibble on.…

Continue reading...

Easy plum and red onion chutney

October 10th, 2023 Food, News

As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer! This recipe works for pretty much any type of red…

Continue reading...

Skiing with a food allergy in Morzine

October 10th, 2023 Food, Morzine

For those with food allergies, a skiing holiday might seem like a bit of a minefield when you consider that it usually takes place in an area with a mountain cuisine heavily featuring dairy, meat and wheat, plus a limited choice of eateries, during a time when extreme temperatures and…

Continue reading...

Cooking for friends series 04 | Perfect palate cleansers x 3 recipes

October 10th, 2023 Food

Ever carelessly sipped your orange juice after brushing your teeth? It might seem a fussy addition to your dinner party menu, but palate cleansers serve the important purpose of removing any lingering flavours from the mouth. A couple of bites of a light, refreshing flavour, such as citrus, mint or…

Continue reading...