By One of my all-time favourites. These Herby lamb kofta kebabs are super cheap and simple to make – pretty much whack everything in a blender, roll out into a sausage shape and then cook on a griddle pan.
There’s a little bit more to it than that, but only a little I promise.
It’s quick enough to make as a midweek meal, but also fancy-looking and flavoursome sufficient to share with friends at a dinner party or summer barbecue.
Serve with crisp green salad, wholemeal wraps and a lovely sauce like Tzatziki to splat on top.
Rich & Source of Nutritional Benefits
Koftas are by no means a superfood. But then you look at the meal as a whole; the wholemeal wrap with extra vegetables, lashings of herby sauce and piles of grains and you’re definitely onto a winner.
Ingredients
Makes: 10-12
TIME: 10 min hands-on / 15 min fry
AGE: 1 upwards
How to make it
MAKE THE KOFTAS
Place everything from step 1 in a food processor.
Blend for around 1 minute.
Scrape down the sides a few times to make such everything is blended.
500 g lean minced lamb
1 small red onion
handful mint leaves
handful coriander
small handful, fresh parsley
thumb size fresh ginger
½ tbsp ground cumin
1 garlic clove
1/4 lemon juice
1/4 lemon zest
½ tsp red chilli flakes (optional)
SHAPE THE KOFTAS
Divide the mixture into ten portions.
Sometimes helpful to use a scale - each portion should weigh approx XXg.
Roll each one into a long sausage shape.
If using, thread each kofta on to a skewer.
Cover and keep in the fridge until you're ready to cook.
FRY AND SERVE
Heat a griddle or frying pan over a medium heat.
Lightly brush the pan with olive oil.
Cook them for 3 minutes on each side until golden brown.
Set aside on kitchen paper to remove any excess oil.
Allow resting time of 5 minutes before serving.
2 tbsp olive oil
Crabtree Farm tips
Get ahead in a busy week with a family meal you can freeze. Just double the recipe size then freeze for another day.
