Lamb koftas
Rich, fragrant lamb koftas with warming spices and fresh herbs, grilled to a smoky finish and served with a cool mint yogurt. Perfect for relaxed BBQs and easy outdoor feasting.
Serves: 4
Ingredients
Kofta
- 500g lamb mince
- 1 small onion, sliced very finely
- 2 cloves garlic, crushed
- 25g breadcrumbs
- 1 medium egg
Spices
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1/2 tsp ground black pepper
- 3/4 tsp chilli flakes (optional)
- 1 tsp fine sea salt
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp chopped fresh coriander
Yoghurt sauce
- 150g Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- A small handful of fresh mint
- 1 tbsp lemon juice
- Pinch of salt and pepper
Method
Follow these simple steps to create fresh and flavourful koftas.
1. Prepare the yoghurt sauce
Combine all the yoghurt sauce ingredients in a bowl. Mix well, then cover and place in the fridge for at least 30 minutes to let the flavours develop. Overnight is even better!
2. Prepare the kofta mixture
Finely chop the onion and add it to a large bowl. Add the lamb mince, garlic, breadcrumbs, egg and spices. Mix thoroughly until everything is well combined.
3. Shape the koftas
Divide the mixture into 8 equal portions. Shape each portion onto a skewer, pressing firmly so they hold their shape. Place them on a plate in the fridge to firm up for 30 minutes.
5. Cook on the BBQ
Cook the koftas on the barbecue for 6 to 10 minutes. Turn regularly so they brown evenly on all sides and are cooked through.
6. Serve
Transfer to a plate and drizzle with the yoghurt sauce.
Serve with chickpea salad and flatbreads.
Herb Spotslight
Fresh coriander
Fresh coriander has a bright, citrusy flavour
that brings freshness to grilled vegetables and spiced dishes.
Easy to grow from spring through summer in sun or light shade.
Keep the soil moist and harvest leaves regularly to encourage new growth.
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