Lamb koftas with cucumber sauce

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Lamb koftas are a firm favourite of many Middle Eastern food enthusiasts. Andrew MacKenzie uses lamb mince alongside a subtle blend of spices, and forms the koftas around rosemary sprigs for a beautifully aromatic finish. The key to perfect koftas is to get your chargrill pan very hot before cooking to ensure a nice char on the outside. Feel free to cook these on the barbecue instead if the weather allows!

First published in 2015

Ingredients

Metric

Imperial

Lamb kofta

Cucumber and yoghurt dip

Equipment

  • Chargrill pan

Method

1
To make the koftas, place all of the ingredients (except the rosemary) together in a bowl, ensuring all of the spices are evenly incorporated through the mince. Strip the leaves from the rosemary sprigs, leaving a few decorative leaves on the tips
2
Evenly divide the mixture into 4 and mould around the rosemary skewers forming a kebab shape. Refrigerate for 30 minutes before cooking
3
To make the dip, thinly slice the cucumber, lightly sprinkle with salt and set aside in a colander for 10 minutes. Dry the cucumber and mix with the yoghurt, mint and paprika
4
Cook the koftas on a hot chargrill for 5—6 minutes until cooked through, turning occasionally
5
Arrange the koftas on serving plates with a pot of the dip on the side. Serve immediately
First published in 2015

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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