Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Lamb Koftas
These beautiful North African spiced lamb koftas are juicy, delicious, and easy to make. Grill them on the Flatdog and serve with our simple homemade flatbreads – a fantastic weeknight dish.
OVERVIEW
METHOD
Grilling
Prep Time
30 Mins
Cooking Time
15 Mins
Serves
Makes 8 large kofta skewers
Ability
Beginner
INGREDIENTS
FOR THE KOFTAS
- 500g Lamb Mince
- 1 Preserved Lemon, flesh and seeds removed and rind finely chopped
- 1 zest of Lemon, finely chopped
- 10 Green Olives, pitted and finely chopped
- 2 Tbsp Ras-el-hanout
- 1 tsp Cumin Seeds
- 1 small handful of Parsley, chopped
- 1 small handful of Mint, chopped
- 1 Tbsp Olive Oil
- Salt & Black Pepper, to season
FOR THE TOMATO SALAD
- 4 Large Tomatoes, diced
- 1 Cucumber, diced
- ½ Red Onion, finely sliced
- 1 small bunch of Mint, chopped
- Juice of ½ a Lemon
Serve with flatbreads, a dollop of yogurt / tzatziki, pomegranate seeds, your choice of hot sauce and courgette skewers on the side.
INGREDIENTS
FOR THE KOFTAS
- 500g Lamb Mince
- 1 Preserved Lemon, flesh and seeds removed and rind finely chopped
- 1 zest of Lemon, finely chopped
- 10 Green Olives, pitted and finely chopped
- 2 Tbsp Ras-el-hanout
- 1 tsp Cumin Seeds
- 1 small handful of Parsley, chopped
- 1 small handful of Mint, chopped
- 1 Tbsp Olive Oil
- Salt & Black Pepper, to season
FOR THE TOMATO SALAD
- 4 Large Tomatoes, diced
- 1 Cucumber, diced
- ½ Red Onion, finely sliced
- 1 small bunch of Mint, chopped
- Juice of ½ a Lemon
Serve with flatbreads, a dollop of yogurt / tzatziki, pomegranate seeds, your choice of hot sauce and courgette skewers on the side.
METHOD
STEP 1
In a large bowl, combine the lamb mince, preserved lemon rind, lemon zest, olives, ras-el-hanout, cumin seeds, parsley, mint, and season with salt and pepper, and mix well - either with clean hands or in a stand mixer if you prefer. Divide the mixture equally into 8 and shape each piece around a long metal skewer. Chill in the fridge for 30 minutes.
STEP 2
Meanwhile, mix the tomatoes, red onion, mint and lemon juice in a bowl, season with a pinch of salt and pepper and set aside.
STEP 3
Fire up your Flatdog or barbecue – you probably won’t be going for long but you do want it to be hot so a full chimney starter of glowing coals should be right.
STEP 4
Rub your koftas with olive oil and place over the fire or the grill. Flip regularly and cook until the meat is nicely browned and cooked through to the centre and the internal temperature reaches 160°F / 70°C.
STEP 5
Serve on flatbreads with a dollop of yogurt or tzatziki, the tomato and cucumber salad, plenty of pomegranate seeds and hot sauce.
Tip : If cooking for less people, wrap the extra koftas in clingfilm and freeze for another day.
