Turkish-Inspired Lamb Kofta

Name: Turkish-Inspired Lamb Kofta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 600g lamb mince; 1 small onion, grated and squeezed dry; 2 tsp Authentic Lahori All Purpose Mix; 2 tbsp chopped parsley; 1 tbsp chopped mint; 1 garlic clove, crushed; ½ tsp ground sumac, optional; Flatbreads; Garlic yoghurt; Tomato and cucumber

Squeeze the grated onion properly dry before it goes in. Wet onion is why koftas split on the grill.

Prep

20 mins

Cook

12 mins

Total

32 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Avoid thisRemove the onion water
Watch forKnead until slightly sticky
Make sureShape an even thickness
Food safetyTurn until fully cooked

Ingredients

Cooking this? You will need the mix.Add to basket

Method

8 steps

Combine the lamb, squeezed onion, AL Mix, herbs, garlic and sumac.
Avoid this
Remove the onion water
Squeeze the grated onion firmly before mixing. Excess moisture makes the kofta slip from the skewers.
Knead for two minutes until the mixture becomes slightly sticky.
Watch for
Knead until slightly sticky
The mixture should hold together cleanly when lifted, without becoming a smooth dense paste.
Divide into eight portions and shape into long kebabs around skewers.
Make sure
Shape an even thickness
Press each portion firmly around the skewer and smooth out thick sections so the centre cooks evenly.
Refrigerate for 20 minutes to firm them up.
Grill, barbecue or griddle for 10–12 minutes, turning regularly.
Food safety
Turn until fully cooked
Brown every side and check the centre of the thickest kofta is completely cooked before resting.
Cook until browned outside and completely cooked in the centre.
Rest for three minutes.
Serve with flatbread, garlic yoghurt, salad and sumac onions.

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Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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