Pork Koftas with Warm Lentil Veggie Salad & Whipped Feta
A kofta is ground meat mixed with spices and shaped around a skewer. We’ve used ground pork for this easy sheet pan dinner for four with a silky whipped feta and smokey warm lentil and veggie salad.
2red bell peppers, cut into 1-inch (2.5 cm) pieces
1red onion, thinly sliced
2tsp(10 mL) olive oil
1tsp(5 mL) smoked paprika, divided
salt & pepper, to taste
2cups(500 mL) cooked or canned lentils, drained & rinsed (see notes)
1/4cup(60 mL) minced fresh parsley
juice of a lemon
Pork Koftas
8wooden or metal skewers
1lb(500 g) ground pork
1tsp(5 mL) garlic powder
1/2tsp(2 mL) onion powder
1/2tsp2 mL dried oregano
salt & pepper, to taste
2tsp(10 mL) olive oil
Whipped Feta
1cup(250) mL feta cheese
1/2cup(125 mL) full-fat plain Greek yogurt
1clovegarlic
zest of a lemon
Directions
Preheat oven to 400°F (200°C). If using wooden skewers, soak them in a shallow dish filled with water until ready to use.
Place zucchini, bell pepper and onion on a large baking sheet. Drizzle with oil and season with smoked paprika, salt, and pepper, then toss to coat. Spread in an even layer. Place baking sheet in the oven and cook for 10 minutes.
Line another baking sheet with parchment paper and set aside.
While the veggies cook, place ground pork, garlic powder, onion powder, oregano, salt and pepper in a mixing bowl. Use your hands to combine until spices are evenly distributed.
Divide pork into 8 ovals and then form the ovals around each skewer, leaving space at the bottom of the skewer for handling. Coat each skewer lightly with oil and arrange 1” (2.5 cm) apart on the parchment-lined baking sheet. Set aside.
When the timer goes off for the veggies, add the lentils to the baking sheet and toss to combine, then spread in an even layer. Put both baking sheets back in the oven and continue to cook for 20 minutes, stirring the lentil-veggie mixture and turning the skewers halfway through cooking time. Remove from oven.
Meanwhile, add feta, yogurt, garlic, and lemon zest to a blender or food processor. Blend until smooth, then cover and store in the fridge until ready to use.
Just before serving, add the lemon juice and the parsley to the baking sheet with the warm salad and toss well to coat.
To serve, layer the bottom of a plate or shallow bowl with the whipped feta. Top with the warm lentils and veggies and serve with the koftas. Enjoy!
Notes
A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. If you want to cook your own, check out our websitefor more info!
Pork Koftas with Warm Lentil Veggie Salad & Whipped Feta
Ingredients
Salad
2mediumzucchini, cut into 1-inch (2.5 cm) pieces
2red bell peppers, cut into 1-inch (2.5 cm) pieces
1red onion, thinly sliced
2tsp(10 mL) olive oil
1tsp(5 mL) smoked paprika, divided
salt & pepper, to taste
2cups(500 mL) cooked or canned lentils, drained & rinsed (see notes)
1/4cup(60 mL) minced fresh parsley
juice of a lemon
Pork Koftas
8wooden or metal skewers
1lb(500 g) ground pork
1tsp(5 mL) garlic powder
1/2tsp(2 mL) onion powder
1/2tsp2 mL dried oregano
salt & pepper, to taste
2tsp(10 mL) olive oil
Whipped Feta
1cup(250) mL feta cheese
1/2cup(125 mL) full-fat plain Greek yogurt
1clovegarlic
zest of a lemon
1
Preheat oven to 400°F (200°C). If using wooden skewers, soak them in a shallow dish filled with water until ready to use.
2
Place zucchini, bell pepper and onion on a large baking sheet. Drizzle with oil and season with smoked paprika, salt, and pepper, then toss to coat. Spread in an even layer. Place baking sheet in the oven and cook for 10 minutes.
3
Line another baking sheet with parchment paper and set aside.
4
While the veggies cook, place ground pork, garlic powder, onion powder, oregano, salt and pepper in a mixing bowl. Use your hands to combine until spices are evenly distributed.
5
Divide pork into 8 ovals and then form the ovals around each skewer, leaving space at the bottom of the skewer for handling. Coat each skewer lightly with oil and arrange 1” (2.5 cm) apart on the parchment-lined baking sheet. Set aside.
6
When the timer goes off for the veggies, add the lentils to the baking sheet and toss to combine, then spread in an even layer. Put both baking sheets back in the oven and continue to cook for 20 minutes, stirring the lentil-veggie mixture and turning the skewers halfway through cooking time. Remove from oven.
7
Meanwhile, add feta, yogurt, garlic, and lemon zest to a blender or food processor. Blend until smooth, then cover and store in the fridge until ready to use.
8
Just before serving, add the lemon juice and the parsley to the baking sheet with the warm salad and toss well to coat.
9
To serve, layer the bottom of a plate or shallow bowl with the whipped feta. Top with the warm lentils and veggies and serve with the koftas. Enjoy!
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