Lamb Kofta


Kofta are little kebabs made with ground meat that are found in Greek, Turkish, Indian and Pakistani cuisines to name a few.  I’ve headed toward the Mediterranean with my recipe and I’ve kept it nice and simple.  My new Thuros tabletop grill arrived yesterday and I was really keen to put it though its paces.  It was perfect for this, but use what you have.

Serves 6


500g minced lamb
Small bunch of mint, finely chopped
1 large red chilli, finely chopped
Zest of a lemon
2 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground allspice
Salt and pepper



Set up the BBQ for direct grilling.  Alternatively these can be cooked in a frying pan or under the grill.

Place all the ingredients in a bowl and combine really well.  The flavours will develop the longer you let the mix rest in the ‘fridge, but it’s ok if you don’t have the time.  Divide the mix into 6 balls and thread onto skewers forming each into a sausage shape.


Grill over direct heat for about 10 minutes, or until the lamb is just cooked through.


Serve in pittas or flatbreads with lots of salad, tzatziki and hot sauce!



K x

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