Lamb Kofta Recipe

This Lamb kofta recipe is simply delicious. You'll need a few more ingredients but boy is it worth it.

It's a also good excuse to experiment with herbs and spices, not that one is needed!



Lamb kofta kebab Recipe: -

Prep time: 12-15 minutes - Cooking time: 12 minutes

Serves 2

1lb 2oz (500g) of lean minced lamb
4 spring onions, thinly sliced
10-12 fresh mint leaves, chopped
2 tsp of harissa paste
2 tsp of ground ginger
2 tsp of ground cumin
2 tsp of ground all spice
2 medium pitta breads
3oz (100g) of mixed salad leaves
1 oz (25g) of grated carrot
1 oz (25g) of grated white cabbage
1 tbsp of extra virgin olive oil
1 tbsp of lemon juice
Sea salt & freshly ground pepper

For the Garlic Yoghurt sauce: -

6oz (200g) of zero fat Greek style natural yoghurt
1 cloves of garlic, finely grated
6 fresh mint leaves
A good pinch of sugar
Sea salt & freshly ground pepper


First pre-heat your grill to hot. Then take the minced lamb and place it in a large bowl with the ginger, cumin, harrisa paste, all spice, chopped mint and half of the spring onion. Season well then combine together thoroughly with your hands.

Break the mixture into two pieces then pass a metal skewer through each piece and mold it around the skewer in a long sausage shape. Place the kebabs under the grill and cook for 10-12 minutes, turning occasionally until cooked through and starting to brown.

Meanwhile wash your salad leaves then place them in a salad spinner to dry them. If you don't have a salad spinner check this one out it's hard wearing, dishwasher-safe and excellent value for money.

Then combine the leaves in a bowl with the rest of the spring onion, grated carrot & grated white cabbage, then put to one side. Take the pitta breads and warm them in a dry pan over a low heat for 2-3 minutes, then slice them in half and fill them with some of the salad.

Then simply plate them up and when the kofta kebabs are ready place them alongside. Serve with some of the garlic yoghurt and a wedge of lemon.

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