Kofte Kebabs

Makes 6 Patty style kebabs or 8-10 Skewer style ones.


I love Kofte, they are for my money the best kind of Kebab. Whether or not you are having them from a fancy middle eastern restaurant or barely able to stand on the way home from town. I must say though my own efforts at making them have been at best mixed.

Nonetheless I was determined to make a better fist of things this time, ever the optimist I feel the first likelehood of summer proper coming (despite the biblical weather in the North East the other day) and my BBQ sense is tingling. Need to perfect this now!

I need to learn plating up skills.



500g Minced Lamb

1 50g packet unsalted cashew nuts, shelled and roughly broken

1 Onion finely chopped

1 Large egg

Half a cup bread crumbs

Zest on 1 lemon

Juice of half a lemon

6-8 Rripe cherry tomatoes, de-seeded and roughly chopped

2 Hot red bird eye chillies de-seeded and finely chopped

1 1/2 Tsp Freshly ground cumin

1 Tsp Paprika

1/2 Tsp All Spice

4 Cloves garlic Minced or crushed

1 Healthy squirt Harissa

1 Handful chopped flat leaf parsley

1 Handful chopped coriander





Should look like this before you add the Lamb

Start off by mixing all the ingredients except the lamb in a large mixing bowl, making sure it all gets nicely mixed up.

Then add the miced lamb and give it a good old knead (in fact you kinda want the consistency to be a bit like dough)  till the tasty stuff is mixed in nicely and then form into your preferred shape of kebabs, or pattys or whatever. Grill, fry or barbecue. Et viola!

I served them tonight with some spiced cous cous, pittas, salad and yoghurt. I reckon though it would be super awesome with any of the Meze stuff from this old blog of mine. The Humus in particular was missing from these Kebabs lovely though they were.


30. June 2012 by Ralph Ferrett
Categories: Food | Tags: , , , , , , , , | Leave a comment

Leave a Reply

Required fields are marked *

CommentLuv badge