Pork Mince & Feta Kofta Kebabs

This recipe is perfect for a quick summer barbecue.  Serve on homemade flat breads and serve u a glass of Lady Sourmouth or Lord Hopsworth 

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 cuminbb
• 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

1. 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.
2. 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.
3. 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.
4. 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 flavor throughout. You’ll get little pockets of melty, salty cheese in each bite.