A kofta is a Middle Eastern meatball. Prepare the mince at home and cook the meatballs when you get to the campsite. The skewers make them easy to turn.
Makes 6 koftas
Preparation 5 minutes
Cooking time 8 minutes
- 500g beef mince
- 1 teaspoon dried rosemary
- 2 cloves garlic (or 1 teaspoon garlic flakes)
- 1 teaspoon cumin or coriander seeds
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 200ml Ina Paarman Peri-Peri Coat & Cook sauce (or any other prego sauce)
- cooking spray
- 2 cups button mushrooms, cut into quarters (optional)
- 6 Portuguese rolls (or roosterkoek)
- Mix the mince, rosemary, garlic, cumin seeds, salt and pepper. Add 2 tablespoons of the prego sauce.
- Divide the mixture into 6 parts and form thick balls. Thread each ball onto a skewer.
- Spray the griddle (ribbed-side up) with oil. Cover the koftas in a thick layer of prego sauce and fry them with mushrooms over a medium heat until cooked. Put the lid on every now and then to retain the heat.
- Remove the hot koftas from the griddle, put each into a warm bread roll and baste with more prego sauce. Mop up the sauce on the griddle with some leftover bread.