What you'll need:

  • 500g minced lamb (not lean)
  • 1 large onion finely chopped
  • 3 tsp chilli flakes
  • 3 crushed garlic cloves
  • Bunch of finely chopped flat leaf parsley
  • ½ a red pepper, finely chopped
  • 2 large eggs
  • Salt and pepper
  • Oil for frying
Serves: 4



Put everything except for the oil into a large mixing bowl, and give it all a really good mix - it’s best to get your hands in there, and pummel and knead it like you would a bread dough. Make sure the egg and parsley is evenly distributed.


Take a good handful of the mixture, and shape it with the flat of your hand into a long sausage, about 20 cm long and 5 cm wide.


You can either barbeque your kebab sausages over charcoal, which will give them a lovely smokiness. However, if the weather isn’t on your side, they are perfectly good when fried in a large pan and some oil for about 8 minutes each side, or until a deep brown colour.


Serve in a flat bread, with sliced red onions, parsley and a dollop of yoghurt and chilli sauce.

There you have it -- an easy recipe for Lamb Kofta Kebabs!

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