Lamb Kofta

Cook time 40 minutes
Servings 4


1 tbsp extra virgin olive oil

500g lamb mince

1 red onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried mint

½ small red chilli, finely chopped

3 sprigs of parsley, finely chopped plus extra to garnish

10 cinnamon sticks

Pinch of sumac, to garnish

Salt & pepper

Tzatziki Sauce

1 cucumber grated and excess water squeezed out using a sieve

½ cup of Greek yoghurt

½ clove garlic, minced

Extra virgin olive oil, to taste

Salt, to taste

Lamb Kofta


In a mortar and pestle pound the garlic, chilli and onion and mix through the spices. Combine onion mixture with the lamb and parsley, salt and pepper. Knead the dough with your hands for a minute to ensure the mixture becomes sticky.

Divide the lamb mince into 10 portions and then shape around the cinnamon sticks ‘skewers’.

To make this easier wet your hands a little.

Heat oil in a frypan over a medium-high heat and cook kofta for 4-5 minutes or until cooked, turning regularly.

To make the sauce, combine all ingredients and add a little salt.

Serve kofta with tzatziki sauce, a sprinkle of sumac and extra parsley leaves.