Lamb kofta recipe | Fine Dining Lovers

Place a large grill pan over medium-high heat. Once the pan is hot, brush with the remaining oil and add skewers about 1” (2.5cm) apart. Grill skewers on each side, for 6-8 minutes or until cooked through, with nice grill marks. Remove from the heat and transfer to a platter.


You can prepare and refrigerate the logs up to 24 hours in advance.

If you’re using wood or bamboo skewers, soak them first – you don’t want them to catch fire.

To prevent the lamb from becoming tough during grilling, make sure not to overmix the ground lamb mixture while combining all the ingredients.

While forming the skewers or meatballs, have a bowl of water nearby so you can dip your hands in it – this will prevent the mixture from sticking to your hands.

What to serve with lamb koftas

These lamb koftas are made even more delicious with their tasty accompaniments. Wrap them in pita bread, add a generous spoonful of tzatziki or hummus, and top them off with refreshing lettuce, cucumbers and diced tomatoes. Add lemon wedges or halves to squeeze on top and sprinkle with parsley, coriander or mint leaves.

The best dressings

With the right dressing, you can elevate your succulent lamb kofta to dizzying new heights of flavour. For a classic pairing, try tzatziki. Alternatively, opt for hummus. To add some heat, consider harissa.


In the fridge, you can keep your leftover cooked lamb koftas in an airtight container for up to 3-4 days. To freeze your koftas, place the uncooked patties in an airtight freezer-safe container and store them for up to 3 months. 

If you’re looking for a delicious way to spice up your lamb kebab repertoire, you’re in luck. We’ll show you how to create the best marinades for lamb chops and legs and these tasty lamb kebabs on a tabouleh made with chilli peppers and a lemon mustard dressing.

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