These simple lamb koftas, fragrant with beautiful Middle Eastern spices and fresh herbs, are quick and easy to prepare and also reheat and freeze very well.
The kofta recipe is very flexible. You could add some fresh coriander leaves, diced roast red capsicum, toasted pine nuts, grated onion, crushed garlic, sumac or harissa. All these variations would be delicious!
The koftas would be lovely served with the Persian Salad with Herbs, Walnuts and Feta
from our website.
Lamb Koftas with Minted Sumac Yoghurt
Ingredients
- 8 wooden skewers
Koftas:
- 500 grams organic lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp chilli flakes or cayenne pepper , optional
- 1 & 1/2 tsp salt
- 1 tsp pepper
- 4 tbsp fresh mint leaves , finely chopped
- 4 tbsp fresh parsley leaves , finely chopped
Minted sumac yoghurt:
- 1/2 cup thick natural yoghurt
- 1/2 tsp sumac
- 2 tbsp fresh mint leaves , finely chopped
- 1 tsp sumac
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Soak the wooden skewers in cold water to prevent them burning while you prepare the koftas.
- Mix all of the kofta ingredients with your hands in a large bowl until well combined. Shape the koftas onto the skewers.
- Barbecue or grill the koftas for 10-12 minutes over a medium heat until browned all over.
- While the koftas are cooking make the minted sumac yoghurt by mixing all of the ingredients together in a small bowl. Taste for salt, pepper and sumac.
- Serve the koftas with a salad and the yoghurt on the side.