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Saturday night is fakeaway night in my household. We either make homemade pizza or homemade lamb kebab. These lamb koftas are succulent and so full of flavour. They are inspired by the Turkish Adanas you can get in the kebab shop.
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Lamb Kofta Recipe
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 50 g fresh breadcrumbs
- 30 ml lemon juice (the juice of approximately 1 lemon)
- 500 g lean lamb mince
- 1 medium onion finely chopped
- 3 cloves garlic finely minced
- 1 tsp dried oregano
- 1.5 tbsp dried coriander
- 1 tsp ground cumin
- 0.5 tsp ground sumac
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp pepper
- Pre-heat the grill or pre-heat oven to 180 °C fan (200 °C conventional oven).
- Place the breadcrumbs in a large bowl. Pour the lemon juice over and mix well.
- Add the remaining ingredients and use your hands to mix it all together.
- Divide the meat into 12 pieces. Use your hands to shape and roll each piece into a sausage shape, roughly 12 cm long and 3 cm in diameter. Insert each kofta onto a 20 cm metal skewer. I use KitchenCraft Flat BBQ Kebab Skewers, which you can find here. Flatten the koftas slightly.
- Place a wire rack on a baking tray and spread the skewers our on the rack. Cook in the oven for around 15-20 minutes, turning halfway, until brown and cooked through (be careful not to over cook these as they will become dry). Or cook in the grill for around 7 minutes each side.
- For the fresh breadcrumbs, toast approximately 2 slices of medium sliced bread. Break into pieces and add to a chopper. Blitz until really fine.
- Serve with pitta or naan breads and a salad of shredded red cabbage and sliced tomatoes.
- These koftas are also ideal for cooking on the barbecue.