🍢 Lamb kofta
Lamb kofta are skewers or patties of minced lamb mixed with grated onion, cumin, coriander and fresh mint, then grilled until browned and smoky. The outside crisps over the heat while the inside stays juicy and herby. They are served with salad, grilled vegetables and dips, or tucked into flatbread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g minced lamb
- 1 onion, grated and squeezed dry
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp chopped fresh mint
- Salt and black pepper
- Lemon wedges and salad to serve
Method
- Mix the lamb, onion, spices, mint, salt and pepper and knead for 2–3 minutes until sticky.
- Chill for 30 minutes so the mixture firms up.
- Shape into 8 sausages around skewers or into small patties.
- Grill over high heat for 8–10 minutes, turning, until browned and cooked through.
- Serve with lemon and a fresh salad.
How to make it lighter
- Use lean minced lamb, or mix lamb half and half with a leaner minced meat.
- Grill rather than fry so the fat drips away.
- Make the plate half salad and grilled vegetables.
History
Kofta, from the Persian word for 'pounded' meat, is a family of minced-meat dishes found from the Balkans and Turkey through the Middle East to South Asia. Grilled lamb kofta are a staple of street grills and family barbecues across the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →