Saturday, 15 November 2014

Lamb kofta

It has been a scorcher in Queensland today and it was so lovely sitting out in the cool breeze tonight enjoying a BBQ. I plan to have to many BBQ's over summer and hope to be able to share some great recipes with you over the coming weeks.

This one is Lamb kofta and is great on it's own with a salad but tonight we wrapped them in Lebanese bread with homemade salsa, salad, hommus and tatziki dip.  It certainly was a hit with my whole family & there were no leftover scraps for our chooks.

I hope you enjoy it,
Amanda x

Lamb kofta

Makes 7

  • 500g lamb or beef mince
  • 1 egg
  • 1 clove garlic, crushed
  • 1 tsp grated lemon rind
  • ¼ red onion - very finely diced
  • 1 tsp chopped parsley
  • ½ cup breadcrumbs
1. Soak wooden skewers in water.  Soaking will prevent them from burning while cooking.  You can also use metal skewers or none at all.

2. In a large bowl, add all ingredients.  Using both hands, mix together until well combined. 

3. Form into a sausage shape around the skewers.  If not using skewers, just make into a sausage shape.  At this stage you can cover & refrigerate until you need them (for up to 1 day).

4.  Heat the BBQ to medium heat & cook koftas for approx 15 mins or until cooked through.

Serve with hommus & tatziki dip, tabouli, salsa, Lebanese bread, salad or whatever you prefer.


With the left over red onion & lemon, I mixed together a few ingredients to make a delicious salsa.  

I used:
  • 3 tomatoes, diced
  • 1 clove garlic, crushed
  • 1 avocado, diced
  • a small amount of red onion, finely diced
  • a large squeeze of lemon juice
  • salt

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