If you’re using a charcoal barbecue, wrap your feta in foil and place directly on the coals for 5 minutes per side to warm through – alternatively, place the foil packet on the grill for the same amount of time.
1 hr plus chilling
Not Too Tricky
serves 4
About the recipe
These kofte are so addictive that I'm surprised they're legal - a crisp, just-charred exterior, meltingly soft inside, and perfectly spiced - well worth doubling up the quantities on this one, as between four, a platter of these will disappear very, very quickly. Pair these with my light and refreshing grilled watermelon salad – it’s the perfect palate cleanser. Use your favourite type of melon – watermelon works well, but cantaloupe or galia are just as nice.
Ingredients
KOFTE
1 x 225g block of paneer, grated
100g cold cooked potato, mashed
30g fresh coriander, chopped
1 teaspoon sea salt flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chilli powder
1 teaspoon freshly ground black pepper
optional: 3 fresh curry leaves, chopped
1 tablespoon olive or neutral oil, plus more for brushing
1 free-range egg yolk
natural yoghurt and lime wedges, to serve
SALAD
1 small watermelon, quartered and cut into 1½cm slices
250g feta
½ cucumber, halved and thinly sliced
olive oil, for brushing
SALAD DRESSING
2 tablespoons extra virgin olive oil
½ lemon, juice only
a large handful of fresh mint, roughly chopped
optional: 1 teaspoon fennel seeds
BARBECUE KIT
[Recipe tested on a Weber Lumin Barbecue]
Weber precision tongs & spatula set
Weber flexible griddle spatula
Top Tip
Bake the kofte for 15–20 minutes at 180°C fan/200°C/gas 6 before finishing them off under a hot grill.
Method
- For the kofte, mix all the ingredients apart from the yoghurt and lime in a large bowl until thoroughly combined. Taste and adjust the seasoning as necessary, then using your hands, press the mixture into small oval kebab shapes as pictured – squeeze them really well so they compress, as this will help them stay together when cooking. Chill the kebabs in the fridge for at least an hour or overnight.
- When you’re ready to cook, preheat the grill to max (315°C/600°F) and wait until the barbecue is good and hot, then generously oil the kofte and grill them for 8–10 minutes, turning them gently halfway, until golden brown and crisp all over.
- For the watermelon salad, brush the watermelon slices with a little olive oil, and barbecue for 3–4 minutes on each side, until just charred. Put the feta in a shallow heatproof dish with a drizzle of olive oil and place on the grill alongside the watermelon slices to warm through.
- Mix the extra virgin olive oil, lemon juice, mint, and a pinch of salt together. Once the watermelon is cooked, arrange it on a large platter. Scatter over the cucumber and lay over the feta. Drizzle over the mint dressing, the fennel seeds (if using) and serve warm with the kofte, the yoghurt and lime wedges.
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