Spiced lamb kofta

Transform inexpensive lamb mince into a quick meal for four with this Middle Eastern-inspired dish from Matt Tebbutt
By Matt Tebbutt
Spiced lamb kofta
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the kofta

  • 600 g minced lamb
  • 1 tsp ground cumin
  • 1 tbsp chopped fresh mint leaves
  • 1 tsp ground coriander
  • 1/2 tsp dried chilli, flakes

For the chilli dip

  • 4 long red chilli, seeds and membrane removed, flesh roughly chopped
  • 1-2 cloves garlic, crushed
  • pinch ground cumin
  • pinch smoked paprika
  • 1 roasted and skinned red pepper, from a jar (such as a piquillo pepper)
  • 1 tsp white wine vinegar
  • 2-3 tbsp olive oil, or the oil from the jar of peppers

For the yogurt

  • 8 tbsp yogurt
  • 2 tbsp finely chopped mint leaves
  • large pinch ground sumac, (optional)

To serve

  • Middle Eastern-style flat bread
  • 1 lemon, cut into wedges


1. For the kofta: soak 12 wooden skewers in water for 10 minutes to prevent them burning during cooking (alternatively you can use metal skewers). Mix all of the kofta ingredients together in a bowl and season with sea salt and freshly ground black pepper.

2. Divide the mixture into 12 portions and form each portion into a sausage shape around a skewer, making sure they are all the same thickness to ensure they cook evenly. Arrange them on plate, cover and transfer to the fridge to firm up.

3. For the chilli dip: place the chilli into a mini food processor with a pinch of salt and blend to a paste. Add the garlic and spices and blend again. Finally add the red pepper and vinegar and blend again. Transfer to a serving bowl, and top with the olive oil.

4. For the yogurt: mix together the yoghurt and mint and season with a little salt and pepper and a good pinch of sumac, if using. Transfer to a serving bowl and set aside.

5. To cook the kofta, heat a griddle pan until smoking. Lay the kofta in the griddle, in batches if necessary to avoid overcrowding the pan, and cook for about 8 minutes, turning them regularly, until they are cooked through and lightly charred in places.

6. Meanwhile, warm the flatbreads in a frying pan over a medium-high heat for 30 seconds on each side (alternatively warm them in a low oven).

7. Serve the kofta with the warm flat breads, wedges of lemon to squeeze over the kofta and the chilli dip and mint yoghurt on the side.

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