Lamb Kofta Skewers


30 Apr 2020

Firing up the BBQ? Try this delicious lamb kofta recipe, great for skewers and kebabs. Makes 6-8 skewers.

Most ingredients are readily available online. We recommend marinating the lamb for a minimum of six hours, or overnight. Also, you can pre-cook the koftas in the oven at 150c for 10 minutes before barbecuing if you’re not confident about cooking fully on the grill.

Best served with raita and a shaved fennel salad dressed with lemon juice, olive oil & salt. You could also swap the lamb rump for duck breast, skin removed, for another great tasting option.


  • 500g good quality lamb rump diced with the fat removed (any part of the leg is fine)
  • 100g root ginger
  • 100g red onion
  • 25g garlic, chopped
  • 4g chilli powder
  • 4g garlic powder
  • 4g garam masala
  • 2g fenugreek powder
  • 1g milled black pepper
  • 10g rapeseed oil
  • 10g lime juice
  • 6g salt
  • 30g fresh coriander


  • Crush the red onion and root ginger then combine with the garlic and lamb in a bowl. Crushing the onion and ginger will release the juices which will tenderise the lamb during marinating
  • Mix the spices with the oil and lime juice to create a paste then add to the lamb with the salt
  • Marinate for a minimum of six hours, or overnight
  • Grind the kofta mix with a mincer preferably or pulse in a blender and mix together
  • Chop the coriander and combine with the kofta mix then mould onto metal skewers (or pre-soaked wooden) and refrigerate for a couple of hours to firm up
  • Brush with a touch of oil and grill on the barbecue for 3-4 minutes each side

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