Lamb Kofta
Juicy Middle Eastern Lamb Koftas made with lamb mince, fresh herbs and Lebanese 7 Spice. Grill or oven-bake in just 30 minutes. Serve with rice, bread, salad and hummus for a flavour-packed, easy weeknight dinner.
Ingredients
- 1 cup parsley leaves
- 1 red onion, roughly chopped
- 500g lamb mince (you can also use beef mince - see Notes)
- 2-3 teaspoons Lebanese 7 spice Mix (See Notes)
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
KOFTA'S
- Place parsley and red onion into a food processor and blend until roughly chopped. Transfer to a bowl.
- Add the lamb mince, Lebanese 7 spice, paprika and salt and pepper into the bowl with the parsley mixture. Using your hands, mix until throughly combined.
- Divide into 8 portions and shape each portion into a sausage shape. If preferred, these can be shaped onto a metal or bamboo skewers. Cover and chill if not cooking immediately.
THERMOMIX
- Place parsley and onion into TM Bowl. Chop for 3 seconds, Speed 5. Scrape down sides and repeat.
- Add lamb mince to TM bowl, breaking up lightly with your fingers. Add Lebanese 7 spice, smoked paprika, salt and pepper. Cover with lid. Mix for 20 seconds, Speed 3 until combined. Remove mixture.
- Divide mixture into 8 portions and shape each portion into a sausage shape. If preferred, these can be shaped onto a metal or bamboo skewers. Cover and chill if not cooking immediately.
TO GRILL
- Heat a barbecue grill, charcoal grill or griddle pan skillet over medium high heat and spray with oil (Use an oil with a high smoke point oil such as rice bran or grapeseed).
- Cook kofta's for about 3-4 minutes per side (being 4 sides) or until cooked to your liking (be careful not to overcook them, you want them nice and tender). Remove from grill and serve immediately with bread and sides of choice.
TO OVEN BAKE
- Preheat oven to 200℃ (180℃ fan forced). Line a baking tray with baking paper and arrange kofta's on tray so they are not touching. Bake in the oven for 18-20 minutes, turning halfway through, or until cooked to your liking and golden brown.
- Remove from oven and serve immediately with sides of your choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MINCE
You can use lamb or beef mince to make these kofta's. If using beef mince, make sure you use a mince with a fat content of least 18%. They need the fat to keep them juicy and tender. Any less can make them dry and the texture won't be quite as good. - LEBANESE 7 SPICE
You can find Lebanese 7 Spice at gourmet grocers, Middle Eastern stores or online, but it’s honestly so easy to make yourself with everyday supermarket spices. Check out my homemade Lebanese 7 Spice recipe — it’s essential for these koftas and gives them their signature flavour.