Baked African Lamb Koftas with Chickpeas

These baked lamb koftas are cooked in one tray with chickpeas, peppers, and onions. As the koftas roast, juices drip down and flavour everything beneath, creating a hearty and comforting dish. Easy enough for weeknights but full of satisfying African-inspired flavour.

Course Main Course

Cuisine African

Keyword grilled lamb, kofta, Lamb, lamb kofta, Oven, oven baked

Prep Time 10

Cook Time 20

Chilling time 30

Servings Servings

Calories 412

Author Spooning & Forking

Ingredients

For the koftas

500 g Lamb mince Minimum 15-20% for best flavours
1 Onion grated and drained
2 cloves Garlic minced
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 tray

400 g Chickpeas tin, drained and rinsed
1 Red onion cut into wedges
1 Red pepper sliced
1 tbsp Olive oil
½ tsp Ground cumin
½ tsp Smoked paprika
1 pinch Sea salt

Instructions

Mix lamb mince with onion, garlic, spices, and seasoning until combined. Shape onto skewers and chill for 30 minutes. Heat the oven to 200°C (fan 180°C). On a large tray, toss chickpeas, onion wedges, and red pepper with olive oil and spices. Spread out evenly.
Place the skewers on top of the vegetables and bake for 15–18 minutes, turning once halfway through. The koftas should be golden, with the chickpeas crisped at the edges and infused with lamb juices.

Nutrition