Easy lamb koftas
- 600g lean lamb mince
- 4 pieces multigrain bread
- 3 cloves garlic
- 2 eggs
- 3 sprigs of fresh oregano (or 1 tsp dried if you must!)
- 2 long sprigs of fresh thyme (or 1 tsp dried thyme)
- Olive oil
- Tzatziki (fresh or pre-made)
- Sliced tomatoes
- Lettuce – I prefer rocket or cos
- Diced cucumber
- Pita bread
- 20cm skewers x 16
In a food processor, process the bread until it becomes breadcrumbs.
Add garlic and herbs, and blitz for another 20 secs or so until well combined.
Add mince and egg and blitz for about 1 minute until all well combined.
Form into long finger-like patties about 3cm wide and 10cm long, push a skewer through the sausage until it almost reaches the top and give a final roll between your hands to retain a round shape.
Refrigerate until ready to cook (I recommend at least 1 hour but if you are in a hurry- go ahead!).
Cover the ends of the sticks with foil and cook, turning occasionally under a hot grill for approximately 10-12 minutes, or bake in the oven at 200ºC conventional (180ºC fan-forced) on a tray lined with baking paper for approximately 20-25 minutes until cooked.
Related fast dinners recipes
- Easy lamb koftas
- Lamb and feta wraps
- Spaghetti with tuna and olives
- Chicken and sweet corn soup
- Gnocchi with tomato and basil
- Penne with ricotta, spinach and cherry tomatoes
- I’ve wanted to try these forever and it’s a wonder I haven’t really – it contains most of my favourite flavours and is a perfect BBQ addition or a quick meal for a hot evening.
- What I like about these lamb koftas is that my young family can get involved in putting their meal together themselves – kids love to invent their own foods and it’s a way of giving them some control, whilst (sneakily) deciding what they eat.
- You can make the lamb kebab sticks the day ahead or even weeks, and freeze uncooked. Leftovers are fabulous cold too.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand