Lamb kofte kebabs (Marc Fosh)

  • Recipe difficulty: Easy
  • 0 of 5
  • Serves: Up to 4 people

Lamb kofte kebabs

Marc Fosh's lamb kofte kebabs with fresh herb and cucumber yoghurt

Serves: 4


1. To make the kofte, place the lamb with the garlic, mint leaves and spices in the large chopper accessory. Blend to form a fine mince.

2. Place the resulting mince in a bowl, cover and refrigerate for 20 minutes to allow the flavours to develop.

3. With wet hands, divide the seasoned mince into 8 equal portions and mould each one around a wooden skewer into a long sausage shape.

4. Place all the ingredients for the herb and cucumber yoghurt into the large chopper accessory of the Braun Multiquick 7 cordless hand blender and blend. Once complete, empty the chopper accessory and set the fresh herb and cucumber yoghurt aside. Clean the chopper accessory.

5. When ready to cook the kofte, heat a griddle or grill to its highest setting. Place the koftes on the griddle or grill and cook for 2-3 minutes on each side
or until golden brown and cooked through. Serve with fresh herb and cucumber yoghurt and lime.

Marc Fosh’s tip

Kids love making lamb kofte kebabs because it’s a real hands-on food. Why not turn creating this dish into a bit of a family event? But make sure you can clean up afterwards!

This recipe was prepared using the Braun Multiquick 7 cordless hand blender and with its large chopper accessory.


Lamb kofte kebabs ingredients
• 500g lamb meat (from the leg or shoulder)
• A clove of garlic
• A pinch of ground cumin
• A pinch of dried oregano
• ½ teaspoon of sweet paprika
• ½ teaspoon of freshly ground black pepper
• A generous pinch of hot paprika
• 6 fresh mint leaves
• Salt to taste
• Wedge of lime

Fresh herb and cucumber yoghurt ingredients
• 1 small cucumber, peeled, de-seeded and cut into chunks
• 125g cream cheese
• 120ml natural yoghurt
• 4 tablespoons of finely chopped herbs such as basil, coriander, chives, parsley
• 1 tablespoon of white wine vinegar
• Salt and pepper to taste

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