Lamb koftas recipe
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- Meat and poultry
- Lamb mince
Pan-fried lamb meatballs make a delicious filling for warm pitta bread pouches, packed out with a crisp cucumber and leafy salad. Serve with cherry tomatoes.
3 people made this
- 350g extra lean minced lamb
- 1 egg
- 2 large garlic cloves, crushed
- 1 tbsp chopped fresh oregano, or 1 tsp dried
- 1 tbsp chopped fresh thyme, or ½ tsp dried
- 1 large onion, finely chopped
- 100g fresh wholemeal breadcrumbs
- 1 tbsp olive oil
- 25g fresh herbs (such as basil, flat-leaf parsley and mint), chopped
- 6 spring onions, thinly sliced
- 50g rocket
- To serve
- 6 large pitta breads
- 1 lemon, cut into 6 wedges
- ½ cucumber, thinly sliced
- 6 tbsp low-fat natural yoghurt
MethodPrep:40min ›Cook:15min ›Ready in:55min
- Put the lamb in a large mixing bowl and break it up with a wooden spoon. Add the egg, garlic, oregano, thyme and onion and mix well. Then add the breadcrumbs and mix until thoroughly combined, using your hands.
- Have a large board or plate ready, then roll the lamb mixture into 24 even walnut-sized balls. Flatten the balls slightly on the palm of your hand to make small patties, about 5cm across and about 1cm thick.
- Heat the oil in a large frying pan. Add the patties, nudging them up to each other – they should just about fit, and they shrink as they begin to cook. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes. Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
- Meanwhile, mix the chopped fresh herbs with the spring onions and rocket. Warm the pitta breads in a toaster or under the grill, turning them once.
- Slit the pitta breads open and place 4 kofta in each. Add some cucumber slices and herb salad and squeeze over a little lemon juice. Drizzle with yoghurt and eat at once.
Ring the changes – use pork with sage, and chicken or turkey with tarragon.
Instead of filling pitta breads, roll up the kofta and salad in wraps. Spread the yoghurt over the wraps first.
The cooked kofta could also be tossed with 2 x 400g tins of chickpeas, 200g halved cherry tomatoes and the herb salad, then topped with cucumber raita.
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Middle Eastern Kofta Kebab Recipe
This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
We are huge beef eaters in our house and always try to serve up some meat protein at every dinner. If you are the same and are looking for some great ideas then see how to make my boeuf bourguignon or filet mignon recipe.
Turkish Lamb Kofta Kebabs
I was watching the latest Food Safari series called Fire the other night which showcases food from around the world cooked over charcoals and in wood fired ovens. I have neither a charcoal grill nor a wood fired pizza oven, but when I saw these Turkish lamb kofta kebabs, I knew straight away that these would be still be fabulous made on the stove or on an ordinary gas BBQ.
I’m really fond of my Middle Eastern Kebabs, but they require more spices than these! So this easy recipe really appealed to me. They really did take 30 minutes to make, from start to finish.
Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash the potatoes and cut into wedges. Put into a bowl and add the oil and toss well together. Spread out on a baking tray and bake in the oven for 20–30 mins until golden brown and cooked through. Turn the wedges over a couple of times during cooking.
Put all the remaining ingredients, except the yogurt and lemon juice, into a bowl and mix well together. Divide the mixture into eight and shape into ovals. Thread onto skewers.
Heat a griddle pan or a grill. Brush the koftas with a little oil and then cook on the griddle or under the grill for 3-4 mins each side until cooked and browned.
Serve the koftas with the potato wedges and plain yogurt with lemon juice.
Lamb koftas recipe - Recipes
- Olive oil
- 1 onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 2 tsp cumin seeds, toasted and ground
- Chilli flakes, to taste
- 500g minced lamb
- 2 tbsp chopped parsley leaves
- 2 tbsp chopped mint leaves
- Sea salt and freshly ground black pepper
For the dressing
- Small bunch of mint, leaves only
- ½ tsp toasted cumin seeds
- 2–3 tbsp natural yoghurt
- Freshly ground black pepper
- 1 tbsp lemon juice
Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.
Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.
Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up.
Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it. Add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary, then transfer to a serving bowl.
Place a griddle pan over a medium high heat. When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.
Tips and Tricks
- Be sure to add the spices and salt to the onion mixture. This will help avoid any pockets of salt and/or spices.
- Don’t over mix the lamb mixture. This will create tough meatballs. However, you still want to mix them up because you want to be sure the onion mixture is evenly dispersed.
- The high heat from the oven ensures super moist but delicious meatballs.
- Lamb beef kofta – There are variations to this recipe and sometimes people combine ground beef and ground lamb. You can definitely do that with this recipe!
- Lamb kofta accompaniments – I like to serve this with rice, grilled lemons, hummus, a little tomato and cucumber salad and pita.
The perfect lamb kofte
Felicity Cloake's perfect lamb kofte Photograph: Felicity Cloake
2 small onions
1 small bunch of parsley
1 small bunch of mint, leaves only
750g lamb shoulder, finely minced (or see above)
50g toasted pine nuts, roughly chopped
1½ tsp ground cinnamon
1½ tsp ground allspice
½ tsp grated nutmeg
1½ tsp black pepper
1½ tsp salt
Oil, to grease
Grate the onions, and squeeze out most of the liquid through a sieve. Put in a large bowl. Finely chop the parsley and mint, and add.
Mix in the meat, pine nuts, spices and salt until thoroughly combined. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12.
Heat a frying pan, griddle or barbecue greased with a little oil. Cook the kebabs until golden brown on all sides, and cooked through to your liking. Eat immediately with flatbreads and yoghurt.
Koftes, koftas – which country makes the best, and what's your favourite version for the summertime? And does anyone have any tips for keeping them on the skewer?
My hunch is that you’re one of two camps: either you really love lamb… or you really don’t like it at all. What camp are you in? And if you’re in the camp of, “I’ve never actually tried lamb…,” then I suggest you give it a shot. When I was growing up, my grandparents lived on a ranch and served us lamb all the time. I really enjoy the flavor a lot. We don’t have it often these days, but my family always enjoys when I do something different with it.
This recipe is made with ground lamb. Just look for it in your market… and ask your market’s butcher if you cannot locate it.
These are like little lamb kebabs. You can make them as an appetizer or as a main dish. I personally like to serve these over rice with a simple Greek salad. I’ve included a delicious Greek yogurt dipping sauce in the recipe too.
And hopefully it’s nearing grilling season in your neck of the woods. If not, you can certainly use an indoor grill pan to make and enjoy these for dinner now.
Kofte are Middle Eastern sausage-shaped meatballs. They're perfect for the barbecue, the pan or the oven, says Serif. We couldn’t agree more – this recipe is simple and delicious. All it needs is a salad.
- 500 g minced lamb
- 1 medium onion, grated
- 2 garlic cloves, crushed
- pinch of allspice
- pinch of freshly ground black pepper
- pinch of chilli flakes
- pinch of sweet paprika
- pinch of ground cumin
- 1 tsp salt
- 1 egg
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the ingredients together with your hands, kneading until smooth.
Wet your hands and roll walnut-sized pieces of mixture into balls. Flatten them slightly.
Fry the kofte on a lightly oiled barbecue grill or in a chargrill pan, for about 1 minute on each side.
Moroccan Lamb Kofta
The first time I had Moroccan Lamb Kofta was from the prepared foods section of a healthy foods grocery store. Immediately, I fell in love with these kabobs.
The combination of spices and herbs (Cinnamon, Cumin, Coriander, Cardamom, Nutmeg, Mint) hits all flavor notes and bring memories of travels through the mysterious and adventurous routes of the Middles East and North Africa.
The warm feeling of these spices, paired with a Greek Salad or a grain free Cauliflower Tabbouleh make a perfect dinner for a summer night gathering. Add some Tahini Sauce or tzatziki (if you eat dairy products) — optional sauces that accompany perfectly Mediterranean grilled meat — and you have a complete summertime meal that will amaze your guests. (If you are eating grains, you can also add some pita bread on the side.) Close the dinner with a cold, sweet, refreshing watermelon. Healthy, quick and easy!
You can make the kofta ahead of time, (you can also freeze them prior to cooking), and have them ready for a quick dinner.