Global Lamb Main course Starters

Turkish kofta kebabs


  • For the kebabs:
  • 500g lamb mince
  • 1 onion, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • Half a tsp dried mint
  • Handful fresh parsley
  • 1 red chilli, de-seeded
  • For the minted yogurt:
  • 200g natural Greek yogurt
  • Small handful chopped fresh mint
  • For the carrot and cumin salad:
  • 1 large carrot
  • 1 turnip (or can just use another 2 carrots)
  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds, toasted
  • Squeeze of lemon juice
  • Salt and pepper
  • Some ripe tomatoes (chopped or thinly sliced) and lemon wedges to serve


Make the kebabs:
Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well. Divide into 12 then mould each portion into a sausage shape around a bamboo or metal skewer. Chill for at least 30 minutes (can make the day before).

Make the salad:
Peel the carrot and turnip and cut into thin strips or grate using the rough side of the grater. Toss together in a bowl with the oil, lemon juice and cumin. Season to taste. Set aside.

Make the minted yogurt:
Mix the yogurt with the chopped mint. Season to taste then set aside. (If you don’t have fresh mint you can use a couple of teaspoons of mint sauce from a jar. Gordon’s Organic Mint sauce is a good brand.)

Cook the kebabs:
Preheat your grill to its highest setting. Place the kebabs on a grill tray and cook, turning a few times for about 10 minutes or until browned and cooked through. You could also cook them on a BBQ or griddle pan.

Serve the kebabs on a large plate with the tomato and lemon wedges to squeeze over along with the minted yogurt and carrot salad.

Wine suggestion: A light fruity red or a rich rose.

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