Perfect for your next BBQ, these lamb koftas are easy to make and are packed with flavour. Pair with our easy mint yoghurt dip for a dinner that will delight the whole family.
Lamb koftas and minted yoghurt dip
Equipment
- Kitchen Machine, with coarse screen and food processor attachment with blade or blender attachment
Ingredients
For the minted yoghurt dip
- 3 tbsp The Collective Just Greek Unsweetened Yoghurt
- few sprigs of mint finely chopped
- 1 tsp mint sauce liquid, not gel
- pinch of ground tumeric
For the koftas
- 250 grams lean lamb cubed
- 1 small onion
- 1 clove garlic
- few sprigs of mint finely chopped
- few sprigs of coriander finely chopped
- 1/2 tsp dried chilli flakes optional
Other
- 12 skewers
Instructions
- Soak 12 bamboo sticks in cold water for an hour.
- Mix together the ingredients for the minted yogurt and set aside.
- Mince the lamb into the mixer bowl using the mincer with the coarse screen. Process or blend the remaining ingredients until finely chopped and add to the lamb. Mix well with the hands.
- Roll into sausage shapes and mould onto the skewers, rub with a little oil, cover the ends of the sticks with foil and cook, turning occasionally under a hot grill for 8-10 minutes. Serve with the minted yogurt and couscous and herb salad (below).
Couscous and her salad (optional side)
- In the processor or liquidiser, finely chop half a bunch spring onions, a small handful mint leaves, a small handful parsley and 4 ripe tomatoes, (skinned and seeded) In a bowl, mix everything with 120g couscous, the juice of a lemon, 4 tbsp extra virgin olive oil and 100ml boiling water. Cover the bowl and leave to stand for 1 hour to plump up. Stir well and serve
Lamb koftas & minted yoghurt
This recipe is sponsored by The Collective. See their full product range here.
Find more recipes
- Find dinner inspiration
- Mini Lamb Burgers
- Cheesy Lamb Moussaka
- Chicken meatloaf
- Zucchini Fries | Hidden Veggies
Note
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