These koftas are packed full of subtle flavours of the Middle East. It is super simple summer recipe perfect for even the youngest members of the family due to its mild and delicate balance of flavours.
And remember, for kids food on a stick always tastes way better and is so much more fun!!! So koftas are an ideal fix.I spent over 4 years in my children’s cookery school teaching this recipe and year on year it proved such a winner with the kids. It is the balance of mild herb flavours combined with the fun bright colours of the cous cous and then the dressing to bring it all together.
These koftas are ideal for the oven, griddle pan or BBQ and are perfect served with a jewelled cous cous salad, some hummus and warm flatbreads.
And remember, your aim is to get the children to try and taste new foods – they may not love all of it the first time round but by serving family style allowing little tastes of each ingredient they will become braver each time.
With fun & deliciousness,
What You'll Need
400g minced turkey
Zest 1/4 orange
1 slice wholemeal bread
50g garlic butter
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
Jewelled Cous Cous
250g cous cous
2 tbsp extra virgin olive oil
Juice of 1 orange ( while removing segments )
275mls boiling chicken / veg stock
200g block halloumi
1 orange segmented
Handful of pistachio nuts
Optional herbs : fresh mint and coriander
1/2 tin chickpeas ( drained & rinsed )
1 small carton Greek yogurt
2 tbsp tahini ( sesame seed paste )
2 tbsp olive oil
Fresh herbs ( optional )
Salt & pepper
Serve with hummus, flatbreads & fresh rocket
Frying pan / griddle pan
Grater / microplane
How to Do It
- 1Soak the skewers in boiling water for 15mins. Wash hands well. Preheat the oven
To make the koftas combine all the ingredients in a large bowl. Using cold wet hands shape them into sausage shapes on the skewers.
Allow to rest if possible, covered, in the fridge for 30mins before cooking.
Pop on the griddle pan or on an oven tray and bake for 15mins.
- 1Boil the kettle and make the stock.
Pour the couscous into a large bowl. Drizzle over the olive oil and orange juice.
Pour over the stock, cover with cling film and allow to sit for 10minutes until all the liquid is absorbed.
Griddle or bake on a medium/high heat the halloumi until golden brown. ( normally 2 mins on each side )
Segment the orange and shell the pistachios
When the couscous is ready remove the cling film and fluff cup with a fork. Season a little and then add in orange segments, pistachios, pomegranate seeds, herbs ( if using ) and chickpeas.
- 1Combine all the ingredients and set aside.
- 1Serve family style
This means placing everything on plates in the centre of the table and allowing everyone to help themselves.
Warm the flatbreads and fill with some hummus, kofta and some jewelled couscous salad on the side.