Lamb and mint kofta kebabs Recipe

(57 ratings)
Sending your rating






35 min


20 min

Nutrition per portion

Calories 570 kCal 29%
Fat 23g 33%
  -  Saturates 9g 45%

These minced lamb meatballs are served Greek-style on skewers with couscous, chickpeas and peppers and come topped with a tasty mint yoghurt dip


  • 500g (1lb) lean minced lamb
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 2 tbs chopped fresh mint
  • Salt and freshly ground black pepper
  • 250g (8oz) couscous
  • 1 tsp bouillon stock powder
  • 290g jar flame roasted peppers, drained and chopped
  • 410g can chickpeas, drained
  • Juice of 1 lemon
  • 1 tbs chopped fresh parsley
  • Few sprigs of marjoram, optional
  • 2 tbs olive oil
  • 12 cherry tomatoes
  • 4 tbs tzatziki (yogurt with mint or cucumber)
  • Few sprigs of fresh mint
  • 8 bamboo skewers


  • Soak the skewers in a shallow dish of water. Put the minced lamb into a bowl with the onion, garlic, mint and salt and pepper. Mix everything together well. Shape into 24 walnut-sized balls. Thread 3 lamb koftas on to each skewer. Cover and chill.

  • Put the couscous into a bowl, add the bouillon stock powder and 200ml (7fl oz) boiling water. Stir and leave for a few minutes for the couscous to absorb the liquid. Add the peppers and chickpeas.

  • Add the lemon juice, parsley, 1 tbsp oil, salt and pepper. Stir to combine.

  • Preheat the grill to high. Put the koftas on to the grill pan with the tomatoes and drizzle with 1 tbs oil. Grill for 10 mins, remove the tomatoes and add the couscous. Turn the koftas and grill for 5 more mins.

  • Serve the koftas on top of the couscous, with a dollop of tzatziki, and garnish with a sprig of mint.
    To freeze, open freeze the kebabs on sticks. Once frozen, cover with film and put into a freezer bag for up to 3 months. Grill from frozen for 25 mins.

More Recipe Ideas

Top Tip

You can use beans instead of chickpeas, and add any other grilled vegetables you like to the couscous — for instance, artichokes.