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Home Made Lamb Kofta Kebabs

Spicy, 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!


Mini skewers - only £1.65 per pack on Amazon now!Mini skewers - only £1.65 per pack on Amazon now!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. We're addicted to BBQ's and have that many we finally invested in a set of small metal kebab skewers as they were cheap AND reusable, plus we 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. If you like the sound of them you can buy the same mini skewers as us on Amazon here>


Don't be scared of getting your hands in there! You may well start out a little squeamish at the thought of handling raw meat, but I'll bet that after a few minutes you'll be giggling away like a kid discovering play-dough!  


Buy these ring holders on Amazon now!Buy these ring holders on Amazon now!

*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. You could even lose a stone in the mix so it’s safer all round to just take it off! I also make sure to have a bowl of warm soapy water ready to clean me up afterwards, especially when handling Lamb as the fat covers EVERYTHING! You can buy a set of gorgeous ring holders like these on Amazon to look after your precious jewels. If you're still really against the idea of touching the meat, pop some rubber gloves on instead.


Ingredients:    (makes approx. 12 kebabs)

400g lamb/mutton mince

1 handful of breadcrumbs

2 cloves garlic, crushed / 1 tsp dried

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

Salt & pepper

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)



1. Combine all ingredients in a large mixing bowl, and using your hands mix and squeeze the mince into an evenly distributed pulp.

2. Divide into approx. 12 evenly sized pieces and roll into sausage shapes. Don't make them wider than around an inch else they won't cook properly in the middle by the time the outside begins to burn!

3. Carefully insert skewers 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 pretty 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!

We'd love to hear from you, 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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