Lamb Kofte

Name: Lamb Kofte
Yield: 12
Ingredients: 12 short skewers; 400 pack lamb mince; 1 large egg; 50 (2oz) fresh white breadcrumbs; ¼ dried chilli flakes; 1 coarsely grated small onion; A small handful finely chopped fresh parsley; 1 ground cumin; 1 minced garlic clove; Some seasoning

This works just as well without skewers, if you don’t have any.

Serve this with our Tzatziki

By The GH Kitchen TeamPublished: 21 July 2013

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Food, Cuisine, Finger food, Dishware, Dish, Recipe, Tableware, Salad, Cooking, Roasting,

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Yields:

Ingredients

12 short skewers
400 pack lamb mince
1 large egg
50 (2oz) fresh white breadcrumbs
¼ dried chilli flakes
1 coarsely grated small onion
A small handful finely chopped fresh parsley
1 ground cumin
1 minced garlic clove
Some seasoning

Directions

1. Step 1
  Soak 12 short skewers in water for 5min. Preheat grill to medium and place rack about 12.5cm (5in) from the heat source. In a large bowl, combine 400g pack lamb mince, 1 large egg, 50g (2oz) fresh white breadcrumbs, ¼tsp dried chilli flakes, 1 coarsely grated small onion, a small handful finely chopped fresh parsley, 1tsp ground cumin, 1 minced garlic clove and some seasoning.
2. Step 2
  Divide mixture into 12; squeeze each portion into a torpedo shape on one end of a skewer. Arrange on a nonstick baking tray and grill for about 12-15min, turning occasionally, until golden and cooked through. Serve with Tzatziki.

Get ahead

Make kofte mixture up to a day ahead. Cover and chill. Soak skewers and shape kofte up to 45min ahead. Grill up to 15min ahead to serve warm, or last minute to serve hot.

Per Serving:

Calories: 89
Total carbs: 4 g
Total fat: 5 g
Saturated fat: 2 g
Protein: 8 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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