Lamb kofta kebabs

Learn how to make your very own delicious lamb kofta kebabs from scratch, the ultimate takeaway favourite that’s full of flavour.

I’m so excited to share this recipe with you all. I’m a huge fan of recipes that meat based (lamb being a favourite of mine), full of spices – (think cumin, coriander, mint, pistachios etc..) and very very easy to put together. What more could you ask for? Lamb kofta kebabs are definitely are must try if you are on the hunt for a recipe that is tasty and comes together with ease.

What is a kofta?

In short, a kofta is a meatball dish which derives from the middle East, Central and South Asia where mince or ground meat is mixed together with herbs and spices.

The meat – pork, beef, chicken, mutton or a mixture all meats combined. The meat used varies, depending on the geographical location.

There are also two types of kofta – wet and dry. Wet kofta is served in a curry or stew this tends to be quite popular in India. The dry variation known as a kebab is served on a skewer usually cooked over a fire or grilled and accompanied with sauce.

How to make lamb kofta kebabs

The good news is lamb kofta kebabs are really easy to make and don’t take very long to cook either…bonus!!

The meat – I used lean minced lamb with 10%. The more lean the meat is the less fat it contains but it’s also more expensive. I would advise you to buy whatever you can within budget, it doesn’t have to be super lean. Any good quality mince lamb will work just fine. This recipe used approximately 900g of meat in total.

Pulverise the meat – I personally find that pulverising the meat so it is completely congealed works best. To achieve this you will need to do this using a food processor along with the rest of the ingredients.

The ingredients – This recipe calls for the following – cumin, coriander, garlic, mint, paprika, pistachios, black pepper,  chilli flake, ginger, onion and pink salt. The herbs and spices are added to the meat base during the first step.

Skewers – I used metal skewers that I had to hand, As you can see from the step by step pictures, my skewers are VERY long (35cm). You can use shorter skewers if you wish. They also don’t need to be mental, wooden ones work just fine but be sure to soak them in water before you thread the meat onto them.

Shaping the kebabs – I shape my kebabs using my hands, one hand holding the skewer and the other applying the kofta in a sausage shape. You can also roll them into lamb kofta balls and thread them onto the skewer.

How to cook lamb kofta kebabs

Lamb kofta kebabs can be cook a few a ways

•  Griddle
• Grill
• Barbeque

Can I freeze lamb kofta kebabs?

Yes, it’s best to shape them on the skewers first of all, then lay them flat on a tray with parchment paper to stop them from sticking. Then tightly wrap with cling film prior to freezing for up to 3-4 months.

What to serve lamb kofta kebabs with

Depending on your dietary needs and lifestyle, you can have the koftas with any of the following

• Vegetables (low carb option, keto and paleo friendly)
• Pitta or naan (Gluten free)
• Brown rice (Gluten free)
• Quinoa (Gluten free)

I paired my koftas with some leafy green, cucumbers and tomatoes which yield a low carbohydrate option. This also helped to balance out the fats and protein from the minced lamb.

Notes

• This recipe is gluten free, keto and paleo approved
• Freezer friendly (freeze prior to cooking)
• Can be cooked on grill or BBQ
• Love skewer recipes? Try this Thai chicken satay

How to prepare lamb kofta kebabs (step by step pictures)

Place the minced lamb in the food processor and pulverise with the rest of the ingredients.

Once the meat is completely congealed together, grab roughly of handful and shape into slim sausages onto the skewers

Place the skewers onto parchment paper and coat with oil prior to grilling

 

Print