Lamb is a great Summer meat; it works well with herbs and spices and you can make everything from a slow roasted joint with salads to burgers and even sausages. I came up with this recipe for lamb kofta when I was putting together a picnic menu for attending Wimbledon (I was lucky enough to have centre court tickets this year). Due to their rules on what you can and cannot take in I needed something that I could wrap up and transport without having to use a container and a kofta seemed perfect.
As the weather was not great when I was preparing my lamb I cooked then indoors using a frying pan; however if the weather is nice they are perfect for cooking on the barbecue. You can either insert the skewers for cooking or add them afterwards. If you are using wooden skewers then make sure that you soak them in cold water for 20-30 minutes before using as this will prevent them from burning.
When it comes to flavouring meats, I like to use a mix of fresh herbs alongside dried herbs and spices. I love to use fresh mint and coriander whenever I use lamb mince; it is a perfect combination and just brings the flavours to life. For this recipe I added a selection of dried herbs and spices and, alongside the red onion, I think it really captures the Mediterranean feel to this lamb kofta dish.
Serving your lamb kofta…
I would recommend that the lamb koftas are served with a selection of side salads and dips. My recipe for cauliflower tabbouleh would work perfectly; a red onion and tomato salad with a touch of balsamic vinegar would also be delicious. You could also make a homemade garlic mayonnaise by adding some crushed garlic to my Paleo mayonnaise recipe. If you are wanting a tomato based dip to use with your grilled meats then my recipe for homemade ketchup always goes down a treat and is a must for any Paleo barbecue.
If you re looking for some more great ideas for what to cook on your barbecue this Summer then take a look at my article on Top Ten Cuts of Meat for the Barbecue.
PIN THE RECIPE FOR LATER:
Servings: 6 koftas
- 500g (1 lb) lamb mince, I like to use Primal Meats
- 2 garlic cloves, crushed
- ½ red onion, finely chopped
- 2 tbsp finely chopped coriander
- 2 tbsp finely chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 1 tbsp grass-fed butter or ghee
- 1 tbsp olive oil
- Place all of the ingredients (except the butter and olive oil) into a bowl and mix together thoroughly. Season to taste.
- Separate the mixture into six even portions. One by one place each portion onto a piece of cling film and roll up so that the mixture forms a sausage.
- Continue until all the mixture has been used up. Try to make the koftas as even in shape and size as you can.
- Place the wrapped koftas into the fridge for 30 minutes to set. Once removed unwrap from the cling film and insert a skewer into each one.
- Heat the butter and the oil in a frying pan or skillet over a high heat.
- Place the koftas in the pan and brown on all sides. Reduce the heat to medium and continue to cook for 6-8 minutes or until the kofta is cooked through.
- I served mine with a tomato and onion salad and garlic mayonnaise.
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