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Lamb Koftes

These remind me of the amazing meals I had at 3am when I was working nights as a courier in London. The only restaurants open were the traditional Turkish ocakbasi serving food to the market traders setting up for the day and couriers just finishing.


Foodideals - Lamb Kofte Kebab900g (2lb) Minced Lamb
2 onions finely grated
6 Garlic cloves crushed
1 green Chilli finely chopped
1 small bunch coriander finely chopped
Oil for brushing


Foodideals - Lamb Kofte KebabPut the minced lamb, onions, garlic, chilli and coriander into a bowl add 1 teaspoon of salt and some freshly ground black pepper. Crack the egg into a cup and whisk gently. Add to the lamb, mix it all together with your hands until the mixture has bound together. Divide into 8 and the mould it into long sausage shapes around the skewers. Refrigerate the Koftas for 30 minutes to firm up before brushing them generously with oil.

Set your barbecue up for direct grilling and heat to high. Brush the grate with a little oil and place the kebabs onto the grate.  Cook for 5 minutes turning them now and then, until browned all over and cooked through.

Serve with a shepherds saladhot tomato sauce, fresh tomato salsa ,cucumber raitha and flatbreads.