Big groups need bigger flavours and these spiced kofta skewers are built for both! They’re easy to prep in bulk, brilliant on the BBQ and absolutely made for sharing. Part of our outdoor eating series, these big, bold recipes are built for feeding a crowd and actually enjoying the day.
1. Combine the Porky Whites sausagemeat with the cumin, coriander, harissa, garlic and parsley. Mix well - get your hands in there. Season generously. Cover and chill for at least 30 minutes (or overnight) to let the flavours develop.
2. Quick-pickle your red onion: toss the slicedonion with a good splash of red wine vinegar, a pinch of sugar and a pinch ofsalt. Leave for at least 20 minutes - it'll turn a gorgeous bright pink.
3. Divide the sausagemeat mixture into 12–16 equal portions. Shape each one into a sausage around a flat metal skewer (or a soaked wooden one). Squeeze firmly so it holds.
4. BBQ over a medium-high direct heat for 10–12 minutes, turning every 3 minutes, until nicely charred and cooked through.
5. To serve, spread tzatziki generously over warmed flatbreads. Add cucumber ribbons, pickled onions and two koftas. Drizzle over the pomegranate molasses, scatter mint and chilli flakes, and fold up like a wrap.
6. Set everything out as a build-your-own station for groups - people love the DIY element, and it takes all the pressure off you.
Why not make the kofta mix the night before and keep itcovered in the fridge. The spices get deeper and better overnight, and one less job on the day is always a win.
Kofta is usually made with lamb mince, which is great, but sausagemeat brings something different. It's already got the fat content and seasoning to stand up to bold spices without drying out on the grill, and it holds on a skewer without needing egg or breadcrumbs to bind it. The harissa and cumin do the heavy lifting on flavour; the sausagemeat just makes sure none of that gets lost in the cooking.
For the koftas:
- 500g Porky Whites Premium Sausagemeat
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp rose harissa paste
- 2 garlic cloves, crushed
- Small handful of fresh flat-leaf parsley, finely chopped
- Salt and black pepper
To serve:
- 6–8 flatbreads or pittas, warmed on the BBQ
- 200g tzatziki (you can make this yourself or use shop-bought – no judgement here!)
- Half a cucumber, sliced into ribbons with a peeler
- 1 red onion, thinly sliced and quick-pickled inred wine vinegar and a pinch of sugar
- 2 tbsp pomegranate molasses
- Fresh mint leaves and chilli flakes to garnish
