Lamb kofte

Kofte are Middle Eastern sausage-shaped meatballs. They're perfect for the barbecue, the pan or the oven, says Serif. We couldn’t agree more – this recipe is simple and delicious. All it needs is a salad.

• serves

  6

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g minced lamb
• 1 medium onion, grated
• 2 garlic cloves, crushed
• pinch of allspice
• pinch of freshly ground black pepper
• pinch of chilli flakes
• pinch of sweet paprika
• pinch of ground cumin
• 1 tsp salt
• 1 egg

Instructions

Mix the ingredients together with your hands, kneading until smooth.

Wet your hands and roll walnut-sized pieces of mixture into balls. Flatten them slightly.

Fry the kofte on a lightly oiled barbecue grill or in a chargrill pan, for about 1 minute on each side.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.