Lamb Koftas

Lamb Koftas

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Makes 16

Preparation time – 15 minutes plus soaking
Cooking time – 8-10 minutes

Tender minced lamb kebabs with a hint of Middle-Eastern spices.


1 slice of white bread, crusts removed and torn into small pieces 3 tbsp milk 450 g/1 lb minced lamb 8 sprigs of coriander, leaves finely chopped 8 sprigs parsley leaves, finely chopped 1 tbsp ground cumin 1 garlic clove ½ tsp salt ½ tsp freshly ground black pepper Vegetable oil for brushing For the Sauce: 115 g/4 oz cucumber, deseeded and diced 300 g/10 oz plain yoghurt


  1. Soak the bread in the milk for 5 minutes
  2. Put the minced lamb, coriander, parsley, cumin, garlic, salt and pepper in a large bowl. Squeeze the milk from the bread and add the bread to the bowl. Mix thoroughly with your hands. Discard the remaining milk.
  3. Using wet hands, roll 2 tbsp of the mixture into an even round shape, then repeat with the remaining mixture to make a total of 16 koftas. Carefully skewer each kofta.
  4. Meanwhile, preheat the grill on its highest setting. Line the grill pan with kitchen foil and lightly brush the grill rack with vegetable oil. Position the rack about 10 cm/4 in from the heat.
  5. Put the koftas on a grill rack in the grill pan and grill, turning frequently for 8 minutes for slightly pink, or 10 minutes for well done. Mix the cucumber and yoghurt with a little salt to taste and serve alongside the cooked koftas.
If using wooden or bamboo skewers, soak them for 30 minutes before use to ensure that they do not burn.

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