These spiced lamb kofta kebabs are packed with flavour and perfect for grilling. The addition of porridge oats helps bind the mixture, keeping the kebabs juicy and tender. Served with a refreshing tzatziki, they make a delicious meal for any occasion.
Ingredients Needed
For the Kofta Kebabs:
- 500g (1lb 2oz) minced lamb
- 1 small onion, very finely chopped
- 20g (¾oz) fresh root ginger, peeled and finely chopped
- 1 garlic clove, very finely chopped
- 1 tsp harissa paste
- 1 heaped tbsp porridge oats
- 1 large egg, beaten
- 15g (½oz) fresh coriander leaves and stalks, finely chopped
- Salt and freshly ground black pepper
For the Tzatziki
- 2 tbsp fresh mint, chopped
- 1 garlic clove, crushed
- 2 tsp mint sauce
- ½ tsp caster sugar
- 200g Greek-style yogurt
- ¼ cucumber (about 75g/2½oz), peeled and diced
- Extra virgin olive oil, to drizzle
How To Make Lamb Kofta Kebabs
- Prepare the kebab mixture: In a large bowl, combine the minced lamb, onion, ginger, garlic, harissa paste, oats, and egg. Add the coriander and season well with salt and black pepper. Mix thoroughly with your hands until everything is well combined and slightly sticky. Cover and chill in the fridge for at least 1 hour or up to 48 hours.
- Make the tzatziki: In a bowl, mix the mint, garlic, mint sauce, sugar, and a pinch of salt. Stir with a fork, then whisk in the Greek yogurt. Fold in the diced cucumber, cover, and refrigerate until serving.
- Shape the kebabs: Soak the wooden skewers in cold water for 6 hours to prevent burning. Preheat the grill to high. Divide the chilled lamb mixture into 12 equal portions and shape each into a ball. Push a skewer through the centre of each ball, then use wet hands to mould the meat into a long torpedo shape around the skewer.
- Grill the kebabs: Arrange the skewers on a grill rack over a grill pan. Grill for 8–10 minutes, turning once, until browned and sizzling. Be careful not to overcook—the kebabs should remain juicy.
- Serve: Transfer the tzatziki to a serving bowl and drizzle with extra virgin olive oil. Serve the kebabs on or off the skewers, drizzled with any pan juices and sprinkled with extra chopped coriander. Enjoy with flatbreads, salad, or rice.
Recipe Tips
- Chill the mixture: This helps the meat bind properly, making the kebabs firm and easy to shape.
- Use wet hands: When shaping the kebabs, wet hands prevent sticking and help form smooth, even shapes.
- Don’t overcook: The kebabs should be cooked through but still juicy inside—grill them over high heat for a short time.
- Soak the skewers: Wooden skewers need at least 6 hours in water before use to prevent burning.
How To Store & Reheat Leftovers
In the fridge: Store leftover kebabs in an airtight container for up to 2 days. Reheat in a hot pan or under the grill for 3–4 minutes until warmed through.
In the freezer: Freeze uncooked kebabs in a freezer-safe container for up to 1 month. Defrost in the fridge overnight before grilling. Cooked kebabs can also be frozen, but they may lose some moisture when reheated.
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