Use Bull Brand Corned Meat to make Greek kebabs, called kofkas. Serve them with soft, warm pitas and tzatziki – a garlic-cucumber sauce. It’s a delicious, easy and quick meal that’s loved the world over.

Serves: 6

Ingredients

  • 1 x 300 g can Bull Brand Corned Meat
  • 1 medium egg, beaten
  • 80 ml (⅓ C) coarse fresh bread crumbs
  • 65 ml (¼ C) onion, finely-grated
  • 1 clove garlic, finely chopped
  • 30 ml (2 T) each chopped coriander, parsley and mint leaves
  • 5 ml (1 t) ground cumin
  • 1 ml (1/4 t) each turmeric, cinnamon and chilli powder
  • salt to taste
  • 250 ml (1 C) Greek yoghurt
  • 10 ml (2 t) garlic, crushed
  • 15 ml (1 T) mint, chopped
  • the grated rind and juice of a lemon
  • ¼ cucumber, cubed
  • 6 pita breads
  • 6 salad leaves

Method

  1. To make the kebabs, place the Bull Brand Corned Meat in a mixing bowl and mash coarsely with a fork. Add the egg, crumbs, onion, garlic, coriander, parsley, mint, cumin, turmeric, cinnamon, chilli powder and salt to taste. Mix lightly then work the mixture into oblong sausage shapes. Insert a skewer into each ‘sausage’, place on a plate and chill in the fridge for 30 minutes.
  2. To make the tzatziki, mix the yoghurt, 10 ml (2 t) garlic, 15 ml (1 T) mint, lemon rind and juice and the cucumber together. Chill until ready to serve.
  3. Just before serving, bake the kebabs in a preheated oven at 200 °C for 20 - 30 minutes or until golden brown.
  4. To serve, heat the pita breads in the oven for a few minutes, make a split on the side of each pita, place a salad leaf inside, arrange the sausage on top and finish with a dollop of tzatziki.