koftas over coals

Prep Time: 40 minutes

Cooking Time: 1-2 hours

Difficulty: Easy

This was a super easy and tasty lunch I prepared for friends that we took as a picnic to the state forest. Using the portable charcoal BBQ really makes this dish what it is and I would highly recommend cooking this over coals if you can. 

I prepared most things the night before to make our day super chilled and relaxed, all that was left to do was throw together my faux tabouleh and get grilling. 

Koftas:

500g beef or lamb mince

1/3 cup cous cous

juice of 1 lemon

4 cloves of garlic (crushed)

2 tablespoons of ras el hanout  (middle eastern spice mix)

handful of parsley (finely chopped)

Faux Tabouleh:

1 bunch parsley (coarsely chopped)

1 ripe tomato (finely diced)

1/2 cup cous cous (cooked)

1 clove of garlic (crushed)

juice of 1 lemon

pinch of salt

1 teaspoon chilli flakes

Other accompaniments:

Good quality or homemade hummus (I made my own for this outing)

Flatbreads 

1 large eggplant

chilli flakes

To make the Koftas:

1. place all ingredients in a bowl and mix vigorously with you hands until the mixture is smooth and binds together. Squeezing the mix firmly helps to bind everything well and create a smooth consistency. 

2. Divide the mix into 8 equal portions and shape by rolling them between your palms until you have evenly shaped sausages. 

3. Place in an airtight container for at least 2-3 hours or overnight. 

To make the tabouleh:

1. Combine all ingredients in a bowl and set aside for at least 20 minutes. 

Cooking on the grill:

1. Getting the coals going and up to temp I first placed my eggplant that had been cut in half length ways and lightly drizzled in oil, face down onto the grill.  

2. After allowing the eggplant to cook for roughly 40 minutes or until the open face had begun to blacken I flipped it over and allowed the skin side to cook for a further 20 minutes until soft and squishy. 

3. Once the eggplant is nice and cooked move it to the side of the grill and place the koftas directly over the hot coals. 

4. Cook the koftas for 20-30 minutes, rotating occasionally until they are golden and crispy on all sides. 

5. Also over the grill while I let the koftas and eggplant rest I heated my flatbread slightly by giving them 1-2 minutes each side over the coals. 

To serve:

1. cut the eggplant into 8 even slices. 

2. Starting with a piece of toasted flatbread smear on a good helping of hummus. Place on top of this the eggplant and a kofta and spoon some faux tabouleh over the lot. Add a sprinkle of chilli flakes if you wish. 

This was a wonderful, healthy and tasty picnic we enjoyed with some cold beers as we stood around the tailgate in the forest. The dogs watched on hungrily as we devoured every last mouthful of this tasty treat catching and crumbs that fell to the forest floor. 

One of my favourite meals to share with friends.