2 small simple preserved lemons seeds removed and skin finely chopped
10 olives green pitted finely chopped
1 small bunch parsley chopped
1.5 tbsp ras-el-hanout
1 tbsp vegetable oil
4 large tomatoes chopped
0.5 onion red very finely sliced
1 small bunch mint leaves leaves picked
0.5 juice of lemon
1 pinch sugar good
Equipment
bowl
baking pan
grill
aluminum foil
skewers
Directions
In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning dont be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
Combine the ingredients for the salad with some seasoning and set aside.
Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if youre using wooden ones.
Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre.
Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.
