Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 garlic cloves, minced
- Handful mint, chopped
- Handful parsley, chopped (or I tbsp dried)
- 400g Quality Assured beef mince
- 100g Quality Assured pork mince
- Sea salt to taste
- 1 beef stock cube
- 100ml oil
- 1 cucumber, diced
- 1 tin chickpeas, rinsed
- Handful mint
- Handful dill
- 1 Lemon, zest and juice
- 100ml olive oil
- 1 tsp chilli flakes
- 1 clove garlic, grated
- 250g Irish natural yoghurt
- Season the beef and pork mince with the cumin, paprika, chilli, garlic, herbs and salt. Bring together with your hands.
- Shape the mince around 4 metal skewers and leave in the fridge for 30mins
- Mix the beef stock cube into the oil to create a rub for when the koftas are cooking
- Season the diced cucumber with some salt and leave on some kitchen paper for 15mins to drain excess water
- Add the garlic and chilli flakes to the 100ml olive oil, whisk together and allow to infuse for 15mins
- Use a fork or masher to crush the chickpeas, season with some salt and olive oil, and add some spices from above if you wish. Place in the base of a bowl
- Season the yoghurt with some lemon juice and zest. Place on top of the chickpeas in the bowl.
- Next, add the olive oil chilli layer
- Then spoon on the seasoned cucumbers
- Finish by adding the roughly picked herbs
- Cook the koftas on a BBQ or a hot pan. Keep turning them over every 1 minute, they should take about 10mins to cook. As they cook, brush them with the olive oil/beef stock cube paste, you want them to blacked slightly as they cook.
- Serve with the salad bowl