Name: Lamb Kofta Kebabs
Yield: Serves 4
Ingredients: 20 mint leaves, chopped; 3 garlic cloves, finely chopped or grated; 800 g lamb mince; 1 medium chilli, finely chopped (leave seeds in if you like a bang); 1 medium white onion, very, very finely chopped; ¼ teaspoon olive oil; zest of 1 lemon; 1 teaspoon turmeric; 1 teaspoon cracked black pepper; 2 teaspoons salt; 1 big handful coriander, stalks removed, leaves chopped; 2 teaspoons ground cumin; 2 teaspoons paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Light and refreshing Middle Eastern kebabs, packed full of flavour and really good with our fresh tabouleh salad and tzatziki. I also love them crammed in a pitta bread with hummus and salad.

If you are barbecuing the kebabs, soak your sticks in water overnight so they don’t catch fire.
The uncooked kebabs will keep in the fridge for four days, and freeze quite well – I wo

Ingredients

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Ingredients

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