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Lamb kofta kebabs

  • 900g lean minced lamb
  • 2 onions, finely chopped
  • 15g fresh mint leaves, finely chopped
  • 25g fresh coriander, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon chilli paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 4 tablespoons vegetable oil
  • 8 skewers
  • In a large bowl, mix minced lamb, onions, mint, coriander, ginger paste and chilli paste. Season with cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours.
  • Shape 1/8th of the lamb mixture into sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to cook.
  • Preheat barbecue for high heat.
  • Brush grate liberally with oil and arrange skewers on barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.