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Lamb Kofta Kebab Recipe

by Shona Kane

Scottish Hebridean Lamb Kofta Kebab BBQ Recipe

If you like to put a little more effort in to your BBQ food than just throwing a burger on the grill, then these lamb kofta kebabs should float your boat. Really simple and quick to put together, but delicious enough to earn the praise of your guests. Koftas are a popular Middle Eastern dish and can be made from a variety of meats. We think our Hebridean lamb lends itself well to these spices.

Ingredients (makes four kebabs):

500g lamb mince

Finely chopped chilli - optional (how much depends on how hot you like it – seeds = hot)

1 tspn cumin

2 tspn paprika

1 tspn ground coriander

1 garlic clove crushed

Salt and pepper

Fresh coriander - optional

You'll need four long BBQ skewers (metal is best)

How to:

Lay out the lamb mince on a plastic chopping board – spread out until flat and thin. Sprinkle all of your ingredients over the top, then smoosh and smoosh through your fingers until you’re happy that it’s all mixed in well.

There are two ways to shape these. You can choose the skewer method or shape them into mini oval patties. Either will work, and different recipes choose different methods. It's a preference thing. Here's the skewer method...

Split the mixture in to four and begin shaping the first lump in to an oval sausage shape. Then insert the skewer at one end and carefully, evenly thread it all the way through the sausage. You can then shape it a little further until you’re happy that it will stay in place during cooking and that it’s the right size and thickness.

BBQ them for a few minutes each side. When they’re done sprinkle some chopped fresh coriander on top and serve alongside a summer salad, griddled red peppers and some cucumber raita, which you can trust Delia Smith with. You can even sprinkle on some crushed pistachios for a luxurious finish.


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