Lamb kofta skewers

Lamb kofta skewers

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A barbecue is the perfect way to cook these kofta skewers. They are quick and simple to make and packed with flavour. They can be served with couscous or a salad but they also go really well with the pungent chargrilled aubergine and tangy tzatsiki. 

Preparation time:  1 hour 30 minutes

Cooking time:  20 minutes

Serves:  4 to 6



1 cm cinnamon
1/2 star anise
1tsp fennel seeds
2 tsps cumin seeds
pinch of dried chilli flakes
1 tbsp chopped mint leaves
1 tbsp chopped coriander
1kg RSPCA Assured labelled lamb mince
bamboo skewers soaked in warm water (helps to stop them burning)

...for the tzatsiki

1 cucumber peeled
pinch of salt
200g good quality thick Greek yoghurt
2 cloves garlic
a few mint leaves finely chopped
pinch of cayenne
pinch of cumin

...for chargrilled aubergine with honey, thyme and garlic

150ml of extra virgin olive oil
1 tbsp honey
4 cloves garlic, chopped
1 tbsp fresh thyme, leaves
good pinch of flaked salt
pinch of dried chilli flakes
2 aubergines cut into 1/2 inch slices


Firstly grind all of the spices and herbs in a pestle and mortar.

The next bit is most easily done in a food mixer, however hands are almost as good!  So either mix the minced lamb and ground herbs and spices on the slowest setting till well incorporated or mix together by hand in a mixing bowl.

Shape the spiced mince on the soaked skewers and allow to sit in the fridge for an hour.  Cook on a hot barbecue for 10-13 minutes turning frequently for even cooking.

If the weather isn’t good enough for a barbecue, cook the koftas under the grill for 10 minutes, turning frequently until evenly cooked


Chop the cucumber into 7cm lengths, discard the seeds and grate on coarsest side of a box grater.

Mix the pinch of salt into the shredded cucumber.  This will release the moisture in the cucumber.  Place the shredded salted cucumber in a clean cloth and gently squeeze out the excess moisture.

Mix the yoghurt into the squeezed cucumber. Mix in the garlic and the spices.  Chill before serving.

Chargrilled aubergine with honey, thyme and garlic

Whisk the olive oil and honey together. Add the chopped garlic, the thyme leaves, salt and flaked chilli.

Paint each slice of aubergine with the honey marinade and then cook on a hot barbeque for 5-6 minutes turning over.

Allow the aubergine to both cook right through and char on the outside slightly.  Brush with extra marinade halfway through the cooking. Serve warm

These could also be cooked on a hot griddle for 3-4 minutes turning over until cooked and slightly charred.

Recipe by Paul Merrett

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