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Pork koftas with chickpea & coriander salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create Middle Eastern-inspired pork meatball wraps.
Ingredients:
  • 1 brown onion, halved, finely chopped
  • 20.00 ml sumac
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1.25 gm ground cinnamon
  • 700g pork mince
  • 85g (1/2 cup) pitted dates, coarsely chopped
  • 45g (1/4 cup) toasted pine nuts
  • 125.00 ml finely chopped fresh coriander
  • Salt & freshly ground black pepper
  • 1 x 400g can chickpeas, rinsed, drained
  • 250g cherry tomatoes, halved
  • 250g yellow grape tomatoes, halved
  • 250.00 ml loosely packed fresh coriander leaves
  • 21.00 gm fresh lemon juice
  • Natural yoghurt, to serve
  • Sumac, extra, to season
  • Lemon wedges, to serve
Instructions:
  • In a non-stick frying pan over medium heat, heat half of the oil. Sauté the onion for 3-4 minutes until soft. Stir in the sumac, cumin, coriander, turmeric, and cinnamon, and cook for an additional minute until aromatic. Let it cool for 5 minutes.
  • Prepare a baking tray by lining it with non-stick baking paper. In a large bowl, mix together the onion mixture, pork mince, dates, pine nuts, and chopped fresh coriander. Season with salt and pepper. Divide the pork mixture into 36 even portions and shape them into ovals using your hands. Thread the meatballs onto skewers evenly. Transfer the skewers to the prepared tray. Cover with plastic wrap and refrigerate for 1 hour to allow the flavors to develop.
  • Preheat a barbecue grill or chargrill pan on high heat. Grill the skewers for 5-7 minutes, turning occasionally, until browned and fully cooked. Then, transfer to a plate and cover with foil to keep warm.
  • Toss chickpeas, cherry tomatoes, grape tomatoes, and coriander leaves together in a bowl. Drizzle with lemon juice and remaining oil, gently mix. Season with salt and pepper to taste.
  • Plate chickpea salad individually, adding koftas on top. Garnish each plate with a generous dollop of yogurt, a sprinkle of sumac, and serve promptly with lemon wedges.

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