Recipe: Lamb kofta

Photo: Lamb kofta sticks with a tomato salad and white bean soup, and rosemary presented on a wooden board.

Mince lamb provides a good source of iron and protein.

This popular Mediterranean dish is so easy to make and tastes delicious. It’s made of lamb which is an excellent source of iron and protein.

Serves 6



  • 1/4 cup bourghal wheat
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground coriander seed
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon ground ginger
  • 500g lamb mince (lean/premium)
  • 1 egg yolk
  • 2 tablespoons pine nuts toasted/chopped
  • 2 tablespoons fresh coriander chopped
  • Sea salt & black pepper, to taste
  • 12 bamboo wooden skewers, soaked in cold water


  1. Pre-heat fan forced oven to 180⁰c for 20 minutes.
  2. Soak bourghal in cold water for 30 minutes, drain and squeeze dry.
  3. Toast pine nuts in oven for 5 minutes, until lightly coloured.
  4. Heat olive oil in frypan on medium-high heat and sauté onion until tender.
  5. Reduce cooking temperature to medium heat and add garlic, ground coriander, cumin & ginger and cook for another 1-2 minutes until fragrant in smell. Put mixture aside and allow slight cooling.
  6. Place bourghal, cooled onion mixture, lamb mince, egg yolk, pine nuts and coriander in a large bowl and combine all ingredients together.
  7. Shape meat mixture around bamboo skewers (should make 12 portions, weighing approximately 60g each).
  8. Heat oven tray and cover with olive oil. Place lamb kofta onto try and cook for 7-10 minutes, turning occasionally until golden brown and cooked through.

Serve with a traditional tzatziki Greek yoghurt dip.