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.

Course Dinner & Main Course

Key Ingredient Lentils

Dietary Need Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 611

Ingredients

Salad

2 medium zucchini, cut into 1-inch (2.5 cm) pieces
2 red bell peppers, cut into 1-inch (2.5 cm) pieces
1 red onion, thinly sliced
2 tsp (10 mL) olive oil
1 tsp (5 mL) smoked paprika, divided
salt & pepper, to taste
2 cups (500 mL) cooked or canned lentils, drained & rinsed (see notes)
1/4 cup (60 mL) minced fresh parsley
juice of a lemon

Pork Koftas

8 wooden or metal skewers
1 lb (500 g) ground pork
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) onion powder
1/2 tsp 2 mL dried oregano
salt & pepper, to taste
2 tsp (10 mL) olive oil

Whipped Feta

1 cup (250) mL feta cheese
1/2 cup (125 mL) full-fat plain Greek yogurt
1 clove garlic
zest of a lemon

Instructions

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 website for more info!

Nutrition