Greek Style Lamb Kofta

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Greek Flavours in a Kofta  

Kofta is a popular dish in various cuisines, particularly Middle Eastern, South Asian, and Mediterranean. It typically consists of seasoned ground meat (though vegetarian versions also exist) shaped into small balls or patties and then either grilled (the best way), baked, fried, or simmered in a sauce. The word “kofta” is derived from the Persian word “kuftan,” which means “to pound” or “to grind,” reflecting the process of grinding or pounding the meat to create the dish.

While the exact ingredients and preparation methods can vary widely depending on regional variations and personal preferences, a basic kofta recipe usually involves mixing ground meat (such as beef, lamb, chicken, or turkey) with various spices, herbs, and sometimes breadcrumbs or rice. Common spices used in kofta seasoning include cumin, coriander, paprika, cinnamon, and garlic. The mixture is then formed into small balls or elongated shapes before cooking.

Preparation and Cook

I began preparing the Kofta on the morning of the day I planned to cook them. This allows ample time for the herbs and spices to blend into the meat. Another reason for this early preparation is that in my past experiences, skewering the koftas has proven challenging. I had intended to cook these using the Russian Skewers.

After preparation, I wrapped them in clingfilm and refrigerated them until ready to cook. I made a late decision to cook these directly on the grill rather than using skewers. This meant I skipped the step of placing them in the freezer.

For the cook, I used the Aldo Kamado over direct heat. I turned them every 4 minutes until the internal temperature hit 65°C and then took them off to rest whilst cooking the pitas. 

To serve it was a simple case of serving them with a Greek-style salad, Pita and Tzatziki.

The Verdict

I absolutely love this type of food! You can’t go wrong with some grilled meat, served on a pita or flatbread with salad and your favourite condiments. I love ‘playing’ with the flavours and the quantities of each ingredient to change the taste profile to suit your personal preferences. I know some people like following recipes exactly but I would highly recommend you ‘play’ around. Overall, another winning dish!

5 from 1 vote

Greek Style Lamb Kofta

Indulge in the savoury delights of Greek Lamb Kofta, a tantalizing blend of ground lamb and Mediterranean spices, elevated by cooking over charcoal.
Servings 2 people
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 500 g Lamb Mince
  • 1 tsp Oregano
  • 1 tsp Coriander Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Sumac
  • ½ tsp Cinnamon
  • ¼ tsp Cayenne Pepper
  • 2 tsp Mint (Chopped)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Zest of a Lemon
  • 1 Juice of a Lemon
  • 1 tbsp Olive Oil

Instructions

  • In a large bowl add all the ingredients and combine well.
    Kofta Ingredients
  • This is the messy bit where you can get your hands into the bowl and combine the ingredients until really well mixed. I would recommend doing this with some food preparation gloves on unless you want smelly hands for a few hours.
  • Divide the mince into 4 equal portions and roll into a sausage shape, compacting as much as you can.
    Uncooked Kofta
  • Place a sheet of clingfilm on the work surface then tightly wrap your kofta in the clingfilm. Repeat this for the other kebabs. Place them in the fridge until ready to cook.
  • Cook the kebabs for around 15 minutes over direct heat, turning regularly (every 4 minutes). I took mine off when they hit 65°C. It doesn't matter if you cook these a little well-done as they will still taste great.
  • Remove and serve with a pitta or flatbread and your favourite dip. Perfect!
Course: Lunch, Main Course
Cuisine: Mediterranean
Keyword: Kebab, kofta, Pita, Russian Skewer, Skewer, Skewers

 

Join the Conversation

  1. 5 stars
    Love these flavours & they look delicious! Adding this recipe to my list to try!

    1. Thanks James – let me know what your think and any tweaks you would make! Phil

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