I eat meat once a month on average and love Greek style lamb kofta.
Kofta are a popular dish in Greece, Cyprus, Turkey and across the Middle East.
It is essentially an elongated meatball mixed with spices and in my eyes it is one of those perfect summer dishes – full of flavour and light enough to enjoy even at lunch time.
There are many variations of the kofta depending on which part of the world the recipe comes from.
My recipe is a traditional Greek Cypriot recipe passed to my Papa, the owner the award winning Greek restaurant, The Olive Tree, in Leeds.
This dish is incredibly simple to make, taking around just 20 minutes prep and cooking time.
Traditionally kofta are served on skewers; however I remove these after cooking as with two small boys, sharp pointy sticks at the dinner table is a recipe for disaster!
I served mine with salad and a wedge of fresh lemon, but equally it can be enjoyed with cous cous and/or a mint and cucumber yoghurt for dipping.
- 500g of good quality lean lamb mince
- 1 tablespoon Olive Oil
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded and finely chopped
- 1 teaspoon of ground coriander
- 1 small handful flat leaf parsley, finely chopped
- 1 teaspoon of ground cumin
- Sea salt and freshly ground pepper to season
- 8 wooden or metal skewers
Add lamb mince and spices to a large bowl and using your hands thoroughly mix all the ingredients together. Season with salt and pepper.
Divide the mixture into 8 small balls and then using your hands, make an oval shape. Put the individual kofta onto the skewers and brush with olive oil.
I prefer to cook mine on a griddle pan, so I heat the pan with a little bit more oil and then cook each side of the kofta for 5 minutes on each, until they are browned and cooked through.
Serve with salad and wedge of lemon!