Charcoal-grilled lamb koftas with smoky aubergine

Charcoal-grilled lamb koftas with smoky aubergine showcase authentic Middle Eastern flavours. The combination of charred lamb and silky aubergine makes this recipe a summer favourite for outdoor cooking.

Course Main Course

Cuisine Middle Eastern

Keyword BBQ, bbq lamb, grilled lamb, kofta, Lamb, smoky

Prep Time 10

Cook Time 25

Chilling time 30

Servings Servings

Calories 480

Author Spooning & Forking

Ingredients

For the koftas

500 g Lamb mince 15-20% fat
1 Onion grated
2 cloves Garlic minced
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Smoked paprika
½ tsp Ground cinnamon
2 tbsp Fresh mint chopped
1 tsp Sea salt
½ tsp Black pepper

For the smoky aubergine

2 large Aubergines
2 tbsp Olive oil extra virgin
1 tbsp Lemon juice
1 clove Garlic minced
Salt to taste

Instructions

Mix lamb mince with grated onion, garlic, cumin, coriander, paprika, cinnamon, mint, salt and pepper. Shape into skewered koftas and chill for 30 minutes.
Light a charcoal grill until the coals are glowing white. Place aubergines directly on the coals or over the hottest part of the grill. Turn occasionally until skins are blackened and flesh feels soft, about 20–25 minutes. Transfer to a bowl, cover with cling film and let steam for 10 minutes before peeling. Scoop the flesh, mash with olive oil, lemon juice, garlic and salt.
Meanwhile, grill koftas over direct heat for 3–4 minutes per side until browned and cooked through. Serve hot with smoky aubergine spooned on top or alongside.

Nutrition