Roll up pork meatballs into a delicious Middle Eastern-inspired meal.
- Heat half the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add the sumac, cumin, ground coriander, turmeric and cinnamon and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool.
- Line a baking tray with non-stick baking paper. Combine onion mixture, pork mince, dates, pine nuts and chopped fresh coriander in large bowl. Season with salt and pepper. Divide pork mixture into 36 even portions. Use your hands to roll each portion into an oval shape. Thread meatballs evenly among skewers. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Preheat a barbecue grill or chargrill pan on high. Cook the skewers on preheated grill, turning occasionally, for 5-7 minutes or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
- Combine chickpeas, cherry tomatoes, grape tomatoes and coriander leaves in a bowl. Drizzle with lemon juice and the remaining oil and gently toss to combine. Taste and season with salt and pepper.
- Divide chickpea salad among serving plates. Top with koftas and a dollop of yoghurt. Sprinkle with sumac and serve immediately with lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set