African Lamb Koftas with Tomato and Onion Relish

Juicy lamb koftas are topped with tangy, jammy tomato and onion relish. This refreshing topping balances richness with acidity, making the skewers lighter and brighter. Perfect for summer when tomatoes are at their best, and excellent with couscous or grilled aubergine on the side.

Course Main Course

Cuisine African

Keyword bbq dinner, bbq lamb, grilled lamb, Lamb, lamb kofta

Prep Time 10

Cook Time 20

Chilling time 30

Servings Servings

Calories 365

Author Kitchen Team @ Spooning and Forking

Ingredients

For the koftas

500 g Lamb mince 20% fat for the best results and flavours
1 Onion small, grated and squeezed of liquid
2 cloves Garlic finely minced
1 Chilli red, deseeded and finely 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 freshly ground
1 tbsp Olive oil extra virgin

For the relish

1 tbsp Olive oil extra virgin
1 Red onion finely sliced
2 Tomatoes ripe, large, chopped
2 tsp Smoked paprika
1 tbsp Red wine vinegar
1 pinch Sugar
Sea Salt to taste
Black pepper freshly ground, to taste

Instructions

Mix lamb mince with onion, garlic, chilli, spices, salt, and pepper. Shape tightly around skewers and chill for 30 minutes. Heat a grill or barbecue until hot, then cook skewers for 8–10 minutes, turning often until charred and cooked through.
Meanwhile, heat olive oil in a pan and soften the onion over low heat for 10 minutes until golden. Add tomatoes, paprika, vinegar, sugar, and seasoning. Simmer for 10–15 minutes until thickened and jammy. Serve warm or at room temperature over the koftas.

Nutrition