Lamb kofta

So many people are doing koftas this spring. And why wouldn’t they, when they are a perfect BBQ food filled with awesome flavours that most of us have in our cupboards these days – think cumin, coriander, paprika and garlic.

Some people skewer their koftas, but I don’t think it’s really needed. When you think about it, most people don’t eat them off the skewers – they pull the meat off and then eat it with a knife and fork (or fill a pita with it and use their hands).

Koftas are the perfect food for sharing with friends – cook them up, pop them on the table and allow people to pick and choose how they would like to garnish their koftas.

LAMB KOFTA
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon pepper
1 teaspoon dried chilli flakes
1 teaspoon salt
1/2 brown onion, diced
3 cloves of garlic, crushed
1/2 bunch of fresh mint
1/2 bunch of fresh parsley
500 grams of lamb mince

Mix together the cumin, coriander, paprika, pepper, chilli, salt, onion, garlic, mint, parsley and lamb in a bowl. Divide the mixture into twelve portions and form the mixture into thin ovals.

Heat oil in a large frying pan (or oil your BBQ) and brown the koftas (approximately 5 minutes each side).

Serve the koftas with some hummus, tzatziki, fresh tomato slices, grilled eggplant and toasted pita breads.

*using up the remaining mint and parsley in your tzatziki is a great way not to waste anything! Simply add the fresh herbs to some Greek yoghurt, grated cucumber, crushed garlic, lemon juice and olive oil – YUM!