Harissa Lamb Kofta Kebab

I'm back from my holidays and so is the blog... And with a night to myself this week, I decided to build what could be described as the ultimate meal for one - a spicy, sweet, delicious kofta kebab!

When I'm cooking for myself, the top priorities are, first and foremost, deliciousness but also low effort, minimal fuss and quick to prepare. This recipe is a total flavour bomb, it takes almost no preparation and will be in your mouth within 20 minutes. The koftas themselves are spicy and fragrant with the harissa, the peppers are soft and sweet but also tangy from the balsamic and salty from the soy and the accompaniments provide a cooling, creamy balance to the dish.

Harissa Lamb Kofta Kebab

Serves 1

oil

125g minced lamb

1 heaped tsp harissa

1 red pepper, cut into strips

3 spring onions, sliced

2 tsp light soy sauce

1 tbsp balsamic vinegar

1 tsp honey

To serve:

handful spinach

wholemeal tortilla

guacamole (recipe here!) 

sour cream dip

Put a small saucepan over a medium heat. Drizzle in a little oil then add the red pepper, spring onions, soy, vinegar and honey to the pan. Cook, stirring every now and then, for 10 minutes until softened.

Meanwhile, mix the minced lamb with the harissa - the only real way to do this is with your hands - making sure it's well-combined. Form the mixture into four little sausage-shaped patties. Heat a small frying pan over a high heat. Cook the koftas, you won't need any oil, until charred on the outside and cooked through. This should take around 6-8 minutes.

To serve, build your tortilla however you like. I do mine with the sour cream dip as the base, a pile of spinach followed by the softened pepper mixtures, the koftas and dollops of guacamole. Roll up and enjoy!

TIP: Of course, you can double, triple or even quadruple this recipe to feed more mouths!