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home made lamb kofta kebabs recipeSpicy, flavourful, juicy and extremely convenient - frankly you can't go wrong with BBQ'd meat on a stick! We like to make our own burgers and the same applies to lamb Koftas, not only because we know exactly what we've put in them but because it’s generally a lot cheaper too. It means that we can also have the freedom of having a selection of minced meats in the freezer that can be transformed into whatever we fancy that day. The texture and flavour of a home made lamb Kofta kebab is far superior to anything from the frozen section of the supermarket - trust us, you won't want to go back!

These can be cooked in a frying pan (don't bother adding oil as the lamb fat will soon coat the pan) but the BBQ or fire is by far the best method as the flavour it adds is phenomenal! It also allows the fat to drain away better.


Mini skewers - only £1.65 per pack on Amazon now!Mini skewers - only £1.65 per pack on Amazon now!*Update* We finally invested in a set of reusable metal kebab skewers and no longer have the problem of torn up rubbish bags! These little 20cm ones fit nicely on the tiny travel/picnic style BBQ's, and don’t catch fire like the bamboo ones either.


TIP! As with any meat shaping recipe make sure that your hands and surfaces are squeaky clean and that any wedding rings etc have been stashed safely away. Jewellery can harbour some nasty germs underneath, plus it’s a somewhat gruesome task to have to scrub dried raw meat and fat out from around any stones or cut patterns...

Make sure to have a bowl of warm soapy water ready to clean up with afterwards, especially when handling Lamb as the fat covers EVERYTHING! These are certainly best made at home and transported to the BBQ in a tub ready to grill.


Ingredients:    (makes approx. 12 kebabs)

400g lamb/mutton mince

1 handful of breadcrumbs

2 cloves garlic, crushed / 1 tsp dried

Salt & pepper

1 tsp each: paprika, cumin, ground coriander & chilli powder.

1 tbsp. dried mint / 1 handful fresh (finely chopped)

1 tsp. dried parsley / 1/2 handful fresh (finely chopped)

1 tsp. dried coriander / 1/2 handful fresh (finely chopped)


Method:minced lamb with spices, seasoning, and breadcrumbs... kofta recipe

1. Combine all ingredients in a large mixing bowl, and using your hands mix and squeeze the mince into an evenly distributed pulp. Don't be scared of getting your hands in there - you might start out a little squeamish at the thought of handling raw meat but pretend your a kid with some play-dough and you'll soon have fun!  

We get that it's not pretty at this point, we promise it gets better though.

2. Divide into approx. 12 evenly sized pieces and roll into sausage shapes (again just like play dough, in a horror movie perhaps...). Don't be tempted to make them wider than an inch else they won't cook properly in the middle by the time the outside begins to burn!

3. Carefully insert skewers (give them a slight wiggle as you go) and stack on a plate covered in cling-film or in a large tub in the fridge until you need them. If any cracks form during shaping squeeze and smooth out the surface as best you can, they're never going to be perfect but that's not why we love them!

4. BBQ at a medium temperature until completely cooked through, the chef might just have to 'test' the first one (or two..!) to make sure they're properly cooked and to gauge the cooking time...

Enjoy dunked in a zingy mint sauce!

 DIY kofta kebabs recipe - give it a go!

Let us know how you got on in the comments below...


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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