PREPARATION

  1. Oil and heat a grill to medium-high. 
  2. In a bowl, combine the Redefine kebab mix, red onion, cumin, coarsely ground black pepper, roasted pine nuts, chopped parsley, and olive oil.  
  3. Shape the mixture into 12 kebabs, thread onto rosemary sprigs, cinnamon sticks or curry leaf stems. Set aside until ready to grill. 
  4. Prepare the Mashwiya salad. Cut the peppers in half and remove the stems, seeds and ribs.  Char the peppers, tomatoes and one head of garlic on the grill, until softened and their skins are very black.  
  5. Transfer the charred, roasted vegetables to a bowl and cover tightly with cling film, steam and let cool.  Peel the charred vegetables. 
  6. Put the peeled vegetables and roasted garlic in a food processor. Pulse until finely chopped. 
  7. Finely chop the remaining half head of garlic. Toast the cumin seeds and grind them into a powder. Add the additional chopped garlic and powdered cumin to the chopped vegetables, stir to combine. 
  8. Gently stir in the olive oil and salt. Taste and adjust seasoning. Stir in the optional lemon juice, if using. 
  9. Place the skewers on the heated grill and cook each side for approximately 5 minutes. For help, refer to the package instructions. 
  10. Place a skewer on a plate with a generous portion Mashwiya salad.  
  11. Bon Appetit!

Prepare for an authentic taste of the Mediterranean with these Lamb Kofta on Rosemary Sprig Skewers with Grilled Vegetable Mashwiya Salad! This dish masterfully combines the succulent Redefine Lamb Kofta Mix, delivering an incredibly rich and satisfying ‘lamb’ experience, with the smoky depth of a classic Mashwiya salad. The kofta, seasoned with fragrant cumin and black pepper, is artfully shaped onto aromatic rosemary sprigs—a touch that not only looks impressive but also infuses every bite with an earthy, herbaceous flavour.

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Ingredients

12 Rosmary sprigs/cinnamon sticks/curry leaf stems

½ cup (80 g) red onion

¼ tbsps. (1 g) ground cumin

¼ tbsps. (1 g) coarsely ground black pepper

1 tbsp. (12 g) Roasted pine nuts / pistachios, coarsely chopped

¼ cup (12 g) chopped parsley

2 tsp. (9 g) olive oil

For the salad:

5 ripe tomatoes (425 g) (plum/Roma tomatoes)

2 sweet green peppers (250 g)

2 sweet red peppers (250 g)

1 green chili pepper (20 g)

1 ½ heads of garlic (150 g)

¼ cup olive oil (60g)

1 tsp. of cumin seeds (2 g)

1 tsp. salt (2 g)

Juice of half a lemon (25 ml)