African Lamb Koftas with Mint and Coriander

These African lamb koftas are fragrant with mint and coriander, which cut through the richness of lamb and bring balance. Grilled until smoky and juicy, they pair beautifully with fresh salad and a cooling yoghurt dip, making them a versatile dish for every season.

Course Main Course

Cuisine African

Keyword 30 minute meal, kofta, Lamb, lamb kofta, Middle Eastern brunch

Prep Time 10

Cook Time 20

Servings Servings

Calories 342

Author Spooning & Forking

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.

Nutrition