Lamb kofta kebabs
Middle Eastern lamb kofta with cumin, cinnamon and fresh parsley, grilled until charred and served with a cool garlic and mint yoghurt.
- Serves4
- Prep20 min
- Chill30 min
- Cook12 min
- HeatMild
These are softer and more aromatic than seekh kebabs, with warm spice instead of heat. Lamb mince with a little fat keeps them juicy on the grill.
Ingredients
- For the yoghurt
Ask at the counter for600g lamb mince, about 20% fat
Cut: Mince (lamb)
Method
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Mix the mince with the onion, garlic, spices, salt and parsley, and knead for 2 minutes until it holds together. Chill for 30 minutes.
Wet your hands and shape the mixture into 8 sausages around flat skewers, or into small patties.
Grill over hot coals or under a hot grill for 10 to 12 minutes, turning every few minutes, until charred and cooked through with no pink in the middle.
Stir together the yoghurt ingredients and serve with the koftas, flatbreads, salad and pickles.
Tips
- Beef mince works too, or half lamb and half beef.
Good to know
- Make ahead and freezing
- Freeze the raw, shaped koftas for up to 3 months and grill from defrosted.
- Heat
- Mild. Add green chillies at the table if you like it hotter.