Devour these lamb koftas in haste! In episode 1 of Drive Thru Australia, Ben serves up lamb koftas with tzatziki, quinoa and lashings of harissa.


  • Kofta mix

  • 500gm lean lamb mince

  • 1 large red onion grated or finely chopped

  • 1 heaped teaspoon ground coriander

  • 2 tablespoons sweet marjoram, chopped

  • 1 egg

  • Salt and pepper

  • Serving

  • 8 wholemeal flat breads

  • 1 tub of hummus (bought)

  • Tzatziki

  • 250gm unsweetened Greek yoghurt

  • 1 cup of chopped cucumber

  • 1 clove of chopped garlic

  • 2 tablespoons of chopped coriander or mint

  • Salt and pepper to taste

  • Quinoa tabouli

  • 2 cups black quinoa

  • 3 garlic cloves, chopped

  • 1 cup curly parsley, washed and roughly chopped

  • 1 cup flat-leaf parsley, washed and roughly chopped

  • 1 cup of basil leaves, washed and roughly chopped

  • 2 ripe vine tomatoes, chopped

  • Juice of 1 large lemon

  • 50ml extra virgin olive oil

  • Salt

  • Freshly ground black pepper

  • Harissa

  • ½ teaspoon cumin seeds

  • 1 teaspoon sea salt

  • 1 large garlic clove, peeled

  • 5 long red chillies, stems removed and roughly chopped

  • 2 tablespoons white wine vinegar

  • 1 tablespoon extra virgin olive oil


  • For the Lamb Koftas::

  • 1.

    Combine the mince with the onion, ground coriander, sweet marjoram and egg. Season well and mix thoroughly with clean hands. Make large egg size balls and throw from palm to palm to make nice firm balls. Then shape them onto metal shish skewers or into long sausage shapes and cook them either under the grill or over the BBQ until well done.

  • 2.

    To make the koftas spread the centre of the flat bread with a generous amount of hummus and then top with the cooked lamb kofta. Top with one or two tablespoons of tzatziki and quinoa tabouli. Season with salt and pepper, then lashings of harissa.

  • 3.

    Fold over the bottom edge to stop the ingredients from falling out of the bottom and then fold over one edge of the flat bread to encase the filling and continue to roll firmly.

  • For the Tzatziki::

  • 1.

    Combine all the ingredients together and season to taste. Refrigerate until required.

  • For the Quinoaa Tabouli::

  • 1.

    Wash and boil the quinoa until soft, drain and refresh under cold water, then allow to drain well. Mix the garlic, parsley, basil in bowl, and then add the chopped tomatoes. Add the

  • 2.

    Drained quinoa and lemon juice, and combine. Season with salt and pepper and extra virgin olive oil.

  • For the Harissa::

  • 1.

    Place the cumin seeds and sea salt in a mortar and pound to combine. Add the garlic and pound to a paste. Add the chopped chillies and continue pounding. Pour in the white

  • 2.

    Wine vinegar, followed by the olive oil, and pound until combined. This sauce is best used straightaway and can be made as and when it’s needed. It will keep for up to one week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.

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2 comments • 3 ratings
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Posted by EJ12Report
Looks yum can't wait to try to wish I had been at Eumundi Market
Posted by Report
I made this just as ben describes and omg my family and myself absolutely loved it, yum