Spiced African Lamb Koftas with Harissa
Harissa transforms African lamb koftas with bold, smoky heat. Grilled until caramelised and sticky, they balance spice with roasted pepper sweetness. These fiery skewers are deeply satisfying, especially when paired with couscous, warm pita bread, or cooling yoghurt to soften the chilli.
Ingredients
- 500 g Lamb mince 20% fat for the best results and flavour
- 2 tbsp Harissa Paste plus extra for glazing
- 1 Onion grated and squeezed of liquid
- 2 cloves Garlic crushed
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- ½ tsp Smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper
- 1 tbsp Olive oil extra virgin
Instructions
- Combine the lamb mince with onion, garlic, spices, and harissa paste. The mixture should be firm but pliable. Shape tightly around skewers, pressing with your hand to prevent cracks. Chill the skewers for 30 minutes to firm up before cooking.
- To grill, preheat your barbecue or grill pan until very hot. Cook the skewers for 8–10 minutes, brushing with a little more harissa paste mixed with olive oil as they cook. Turn regularly to achieve even charring. For baking, place the skewers on a lined tray and cook at 200°C (fan 180°C) for 15–18 minutes.
Nutrition
Calories: 358kcal | Carbohydrates: 3g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 540mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Calcium: 38mg | Iron: 2.8mg
