Minted lamb kofte

Minted lamb kofte with a jewelled quinoa salad and spiced mint yoghurt

I realised the other day that this will probably be my last summer recipe for a good 8 months *sob* and I wanted to end my favourite season with a dish that sums it up perfectly! This is easily one of my top 5 simple summer meals, and what makes it so great is that it looks more complicated than it actually is!

I’m writing this post with what look like nicotine stained finger nails, even though I don’t smoke, so please take note of the following:

Tumeric stains, badly! So if you’ve just had a manicure or have job interview/date lined up, wear latex gloves when making your kofte!

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Serves 2-4

For the Kofte

500g lamb mince
3 spring onions finely chopped (white part only)
2 medium garlic cloves finely chopped
1 large handful of fresh mint finely chopped
2 tsp table salt
1 tsp ground cumin seeds
1 tsp tumeric
1 tsp black pepper

For the quinoa salad

2 cups uncooked quinoa
1 chicken stock cube
1 whole pomegranate
100g feta cheese
1 large bunch of mint, finely chopped
Juice of 1 lemon
1 tsp black pepper
1 tbsp olive oil
Salt to taste

For the yoghurt

300g plain greek yoghurt
1 handful chopped mint
1 garlic clove, pressed into a paste
1 tbsp lemon juice
1 handful peeled and diced cucumber
1 tsp olive oil
1/2 tsp tumeric
1/2 tsp salt

You will also need either metal or bamboo kebab skewers. If using bamboo these will need to be soaked in water for 20 minutes.



Crumble the lamb mince into a large mixing bowl and add the rest of the kofte ingredients. Mix with your hands until all of the herbs and spices are evenly distributed.

Divide the mince into roughly 8 equal portions and roll each portion into a ball then squash slightly until you have 8 oblong shaped kofte. Thread two onto each skewer and place on a plate in the fridge until it’s time to cook them.

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When it’s time to cook the kofte, place them under a preheated grill on a high heat for 8-10 minutes on each side. Use a pastry brush dipped in a little olive oil to coat the kofte and give them a nice golden colour.

Quinoa salad 

Rinse your quinoa well and place in a large saucepan of water. I think 2 cups of water for every cup of quinoa is perfect. Crumble in the chicken stock cube and bring the water to the boil. Reduce the heat and simmer with the lid on for 15-20 minutes, or until the majority of the liquid has been absorbed. Make sure to stir every so often to avoid burning.

Drain away the remainder of the liquid and fluff with a fork. Add the rest of the ingredients for the quinoa and mix well with a wooden spoon.

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*Now is a good time to put your kofta under the grill*

Mint yoghurt

Add the greek yoghurt to a bowl along with the mint, garlic, lemon juice, cucumber, olive oil and salt. Mix well and then place in your serving bowl.

Add some chopped mint to garnish and wait, not so patiently, for your kofte to cook. Serve with a garden salad, or warm pitta bread.

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I hope you enjoyed this recipe.  I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !

Lily x


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