Pork Mince And Feta Kofta Kebabs
Pork Mince & Feta Kofta Kebabs
Summer is on its way, which means outdoor eating season is here. This pork kofta recipe is perfect for a quick summer barbecue, but just as easy to make in larger batches when serving friends and family. Serve with homemade flatbreads and a fresh salad, alongside a chilled glass of our Lady Sourmouth or Lord Hopsworth kombucha.
Ingredients (Serves 4)
For the kofta:
- 1.5 lbs (700g) pork mince
- 4 oz (110g) feta cheese, crumbled
- 2 garlic cloves, minced
- 1 small onion, grated or very finely chopped
- 2 tbsp fresh parsley or mint, finely chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: 2–3 tbsp breadcrumbs if mixture is too wet
To cook:
- Olive oil for brushing
- Skewers (metal or soaked wooden) – or shape into patties if not using skewers
Instructions
- Make the mixture: In a large bowl, combine pork mince, crumbled feta, garlic, onion, herbs, spices, salt, and pepper. Mix thoroughly until well combined. If it feels too soft to hold its shape, add breadcrumbs 1 tbsp at a time. Chill in the fridge for 20–30 minutes to firm up.
- Form the koftas: Divide the mixture into 8–10 portions. Shape each one into a long oval or sausage around a skewer, pressing gently so it holds. If not using skewers, just form into oval patties.
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Cook the kebabs:
- Grill: Medium-high heat for 10–12 minutes, turning until browned and cooked through.
- Oven: Bake at 425°F (220°C) for 15–18 minutes, flipping once.
- Pan: Cook in a lightly oiled pan over medium heat for 10–12 minutes, turning often.
- Serve: Serve with pita, tzatziki, cucumber salad, or rice pilaf. Garnish with lemon wedges and extra herbs.
Tip for Feta
Mixing the feta into the mince distributes its tangy flavour throughout. You’ll get little pockets of melty, salty cheese in each bite.
