gluten free bbq recipe pork kofta garlic yoghurt rocket salad 22

Lean pork koftas with garlic yoghurt dip and rocket salad

Gluten free and perfect for the BBQ, this is a healthy summer recipe which is packed full of flavour.
Servings 2


For the koftas

  • 500 g lean pork mince
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 2 cloves garlic
  • handful fresh coriander
  • handful fresh parsley
  • Salt and pepper

For the yoghurt

  • 200 g fat free Greek yoghurt
  • 2 tbsp virgin olive oil
  • 1 clove garlic
  • Salt and pepper

For the salad

  • Two large handfuls of rocket
  • 1 red onion
  • handful plum tomotoes
  • 1/4 cucumber
  • 1 lemon


  1. Place the fennel seeds in a pan and toast until they become fragrant. Add to a pestle and mortar and crush.
  2. Chop the coriander and parsley, and crush the garlic clove.
  3. Add the pork mince, fennel seeds, coriander, parsley, chilli flakes, crushed garlic, salt and pepper to a large mixing bowl and mix well with your hands.
  4. Shape the pork into six koftas (like big fat thumbs) around skewers. When you’re ready, fire up the BBQ and grill them on each side until cooked through (alternatively, bake at 200’C for around 20 minutes, turning each way).
  5. Meanwhile, make the yoghurt dip by mixing the yoghurt, olive oil, salt and pepper and a clove of crushed garlic really well in a mixing bowl.
  6. For the salad, finely dice the cucumber, halve the tomatoes and chop the red onion into slices. Add it all with the rocket into a large bowl, juice the lemon and add the juice. Mix well.
  7. Once the koftas are cooked, serve it all up. They are amazing dipped in the yoghurt and scooped up with the salad for a mouthful of flavour.