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Ingredients

Serves 4

  • 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

Method

  1. Season the beef and pork mince with the cumin, paprika, chilli, garlic, herbs and salt. Bring together with your hands.
  2. Shape the mince around 4 metal skewers and leave in the fridge for 30mins
  3. Mix the beef stock cube into the oil to create a rub for when the koftas are cooking
  4. Season the diced cucumber with some salt  and leave on some kitchen paper for 15mins to drain excess water
  5. Add the garlic and chilli flakes to the 100ml olive oil, whisk together and allow to infuse for 15mins
  6. 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
  7. Season the yoghurt with some lemon juice and zest. Place on top of the chickpeas in the bowl.
  8. Next, add the olive oil chilli layer
  9. Then spoon on the seasoned cucumbers
  10. Finish by adding the roughly picked herbs
  11. 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.
  12. Serve with the salad bowl