The Story Behind My African Lamb Koftas with Mint and Coriander
When I first tried lamb koftas on a warm evening, the flavour of mint cut through the richness of the lamb in a way I’d never quite tasted before. The balance of earthy spice and sharp, fresh herbs felt both hearty and bright, and that’s the inspiration behind this recipe. African lamb koftas have long been a staple across North Africa, often made for family meals cooked over hot charcoal and served with flatbreads, dips, and salads.
I love how mint and coriander elevate the lamb, making it lighter and more fragrant while still letting the meat’s richness shine. If you’d like to explore the full collection of recipes, sauces, and techniques, I’ve pulled everything together in my complete African lamb koftas guide.
Why African Lamb Koftas with Herbs Are Worth Making
There’s something deeply satisfying about shaping koftas by hand, pressing the spiced lamb mixture onto skewers, and grilling until smoky. The process is simple, but the results feel special. The mint and coriander not only bring freshness, they also help to cut through the natural fat in lamb, leaving the koftas juicy without being too heavy.
I’ve tested different cooking methods, and while grilling over coals is my personal favourite, they’re also delicious baked in the oven. If you’re curious about which cooking method suits your kitchen best, I’ve compared grilling vs baking koftas in detail.
Ingredients for African Lamb Koftas with Mint and Coriander
- 500 g lamb mince (20% fat for best flavour)
- 1 small onion, very finely grated
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
How to Cook African Lamb Koftas with Mint and Coriander
The onion and garlic need to be finely prepared so they melt into the lamb mixture rather than staying chunky. Mixing by hand helps the spices bind into the mince, giving you a more even texture. Once shaped, the skewers should be chilled briefly in the fridge so they hold together better during cooking.
To grill, heat the barbecue until the coals are glowing and place the skewers directly over the heat. They should cook for 8–10 minutes, turned every couple of minutes until evenly charred. For oven cooking, place the skewers on a tray, brush lightly with olive oil, and bake at 200°C (fan 180°C) for 15–18 minutes until golden. You can also pan-fry them in a hot skillet for about 8 minutes, turning frequently.
Cooking Technique Explained: Shaping Koftas on Skewers
Getting koftas to stay firm on skewers is all about moisture control and pressure. The lamb mince should have enough fat to bind, while the onion must be squeezed to release excess water before mixing. When shaping, press the meat mixture tightly around flat metal skewers, as they conduct heat and help cook the centre faster. Wooden skewers are fine, but they must be soaked for 30 minutes before use to avoid burning. For more tips on heat and timing, I’ve shared my full guide on how to grill lamb koftas.
What to Serve with African Lamb Koftas with Mint and Coriander
I usually serve these koftas with a bright couscous salad and a cooling dip like garlic yoghurt. They also pair beautifully with grilled aubergine or warm pita bread brushed with za’atar.
Wine and Beer Pairings for African Lamb Koftas with Mint and Coriander
Mint and lamb together ask for wines that can handle herbal notes. A Moroccan Syrah works brilliantly, with peppery depth to echo the spices. I also like a South African Pinotage, which has just enough fruitiness to offset the heat from the chilli.
For beer, a Belgian-style wheat beer is a refreshing choice, its citrus edge complementing the mint. A hoppy IPA also works, cutting through the richness of lamb while keeping the herbs fresh on the palate.
FAQs about African Lamb Koftas with Mint and Coriander
Can I make lamb koftas without skewers?
Yes, you can shape them into patties and pan-fry instead. If you want the smoky flavour without skewers, try baking them as in my baked lamb koftas with chickpeas.
What herbs can replace mint and coriander?
Parsley and dill are both excellent alternatives, though they’ll bring a slightly different profile. You can also adjust spice blends using my African spice mix guide.
How do I stop koftas from falling apart?
The key is in the fat ratio and how you mix the mince. Too lean, and they won’t hold. Follow the shaping technique I explained earlier or read more in my grilling guide.
Can lamb koftas be frozen?
Yes, shape them raw, freeze flat on a tray, then store in a container. Cook from frozen or thaw overnight before grilling.
Tips for Success with African Lamb Koftas with Mint and Coriander
African lamb koftas need fat, spice, and herbs to strike the right balance. Don’t skimp on mint or coriander, as they’re essential for freshness. Always grate the onion and squeeze out the liquid, otherwise the mixture can become too wet and fall apart.
Storage and Reheating African Lamb Koftas with Mint and Coriander
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 180°C oven for 8 minutes or warm gently in a covered pan with a splash of water. Avoid microwaving, as it toughens the lamb.
African Lamb Koftas with Mint and Coriander
Ingredients
- 500 g Lamb mince 20% fat for the best flavour
- 1 Onion small, very finely grated
- 2 cloves Garlic crushed
- 1 Chilli red, deseeded and finely chopped
- 2 tbsp Fresh coriander chopped
- 2 tbsp Fresh mint chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- 1 tsp Smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper
- 1 tbsp Olive oil extra virgin
Instructions
- The onion and garlic need to be finely prepared so they melt into the lamb mixture rather than staying chunky. Mixing by hand helps the spices bind into the mince, giving you a more even texture.
- Once shaped, the skewers should be chilled briefly in the fridge so they hold together better during cooking.
- To grill, heat the barbecue until the coals are glowing and place the skewers directly over the heat. They should cook for 8–10 minutes, turned every couple of minutes until evenly charred. For oven cooking, place the skewers on a tray, brush lightly with olive oil, and bake at 200°C (fan 180°C) for 15–18 minutes until golden. You can also pan-fry them in a hot skillet for about 8 minutes, turning frequently.