Lamb Kefte


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Lean lamb, minced and marinated with our special blend of Anatolian spices, can be formed into patties or meatballs, served burger-style or skewered…


For the lamb kefte mix

  • 1 kg lean minced lamb
  • 5 g Anatolian spice
  • 75 g fresh white breadcrumbs
  • 1 egg, beaten
  • 100 g spring onions, finely chopped
  • 3 tbsp. freshly chopped mint
  • 3 tbsp. freshly chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper
  • olive oil for brushing


  • Put the minced lamb, spice, breadcrumbs and egg into a large bowl and knead together well, as if making bread. Mix in the spring onions, mint and parsley. Season well with salt and plenty of pepper.
  • Take equal size amounts of the mix 175 g (approx/each) and mould into oval patties.
  • Place in an oiled griddle pan or under a medium-hot grill and cook for approximately 10 minutes, turning frequently.
  • Serve the lamb kefte with minty yoghurt, made simply by combining the yoghurt and mint, with an onion and cabbage garnish on the side. Finish with a drizzle of ladolemono.