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Spicy Lamb Koftas

These Turkish Skewer Lamb Mince Kebabs can be thrown together in a matter of minutes. They are great for the BBQ, party or even a family dinner.

They are also great for a packed lunch as they can be taken off the skewers and served with a nice dip or even ketchup if that is what you prefer.

Traditionally they are served with mint yogurt though I love them with garlic mayonnaise and chili sauce.

They are delicious served in a Flour Tortilla with a little salad, pickled chilis and a drizzle of mint yogurt. A nice tomato salsa will also go really well with them.

These are better if made the night then easily cooked when you get home the next day.

They are good to freeze and can be cooked under the grill from frozen if needed. If freezing free them raw. Place on a baking tray and place in the freezer uncovered till just frozen then cover individually with cling film or place in a container.

These can be made Gluten and Lactose Free, check to ensure the spices are gluten free and serve in a large crispy iceberg lettuce leaf rather than the flour tortilla.

Why not try my Beef Koftas as well for a cheaper alternative.




Minced Lamb – 450g

Onion – 1 medium

Garlic Cloves – 2

Ground Cumin – 1 tsp

Ground Coriander – 1/2 tsp

Ground Cinnamon – 1/4 tsp

Fresh Chili or Ground Chili – To taste, the more the hotter. I used 1 tsp dried chili.

Cracked Black Pepper – 1/2 tsp

Salt – 1/2 tsp

Tomato Ketchup (optional) – 2 tsp

Red Pepper (any colour will do really, red looks better) – 1/2 medium

Wooden or metal skewers – 8 – 12

Fresh Coriander (optional) – Small bunch chopped



Getting Ready…

You will need… Wooden or metal skewers (I made 8, you can make more to stretch them out if need be), 1 medium bowl, Tray or baking tray to lay the kebabs on when made, 1 vegetable chopping board, 1 sharp vegetable knife.


Peel and chop the onion and garlic and slice the pepper in strips then chop this too, you want them as fine as you can get them.


Mix the chopped veg with the spices and mince in a medium bowl. Use your hands to make sure you mix it really well.


Remove 8 evenly sized pieces and place them on the baking tray.


Shape these into a sausage shape ensuring you have knocked as much air out as possible then push a skewer all the way through.


You will be left with what looks like a long sausage on a stick.


Place each finished skewer on on the baking tray. When they are all done wrap in foil or cling film and place in the fridge for at least half an hour, overnight would be better.


When cooking brush each kebab with a little olive oil or the best quality oil you can afford. Make sure each if fully coated but not dripping in oil.


Pre-heat the grill to get it really hot then grill for 4 minutes on each side (2) so 8 minutes in total. Some grills will take longer so make sure they are cooked through before serving.


If cooking on the BBQ make sure the bbq is really hot and don’t turn them for at least 2 minutes or they will stick.


Serve on hot Flour Tortillas with mint yogurt and salad.

To make mint Yogurt mix 5 parts natural or greek yogurt to 1 part minc sauce or 10 fresh chopped leaves.

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