Lamb Kofta Kebabs

I’m having a few computer issues at the moment (codeword for total incompetence) so I can’t bring you the Catalan special I was hoping to. Normal service will be resumed as soon as possible. In the meantime here’s one I prepared earlier …

These spicy kebabs are easy to make, quick to cook and pack quite a punch. They’re perfect for barbecues but can be cooked on a grill … and if forming them on skewers is just too much faff, make them into meatballs and fry them in a pan.

Try them with flatbreads, lemon wedges and maybe a garlic and mint yoghurt sauce.

Lamb Kofta Kebabs

  • Servings: makes 4 kebabs
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Image of lamb kofta kebabs on the barbecue


300g lean minced lamb

1 medium onion, very finely chopped

10g fresh coriander, finely chopped

5g mint leaves, finely chopped

2 tspn finely grated fresh ginger

1 tspn chilli paste

1 tspn ground cumin

1 tspn ground coriander

1 tspn sweet paprika

1/2 tspn cayenne

Salt and pepper to taste

Oil for cooking

Image of lamb kofta kebabs before cooking


Pre-heat a barbecue or heat a grill to high.

Mix together all the ingredients except the oil and place in the fridge for at least a couple of hours, or overnight, to develop the flavours and allow the mix to firm up.

Soak four wooden skewers in water so they don’t burn (it tends to fall off metal ones), divide the mixture into four equal portions and form it round the skewers to create an even sausage shape. Try to squash it on as firmly as possible.

Brush liberally with oil, otherwise they’ll stick, and barbecue or grill for about 10 minutes, turning carefully, until the kebabs are browned all over.

Image of lamb kofta kebabs served

4 thoughts on “Lamb Kofta Kebabs

  1. Delicious. When Canadian daughter threatens us with coming home, these are always on the menu. Though, my recipe is a put together on the day sort of thing. I love them.

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