Spicy Lamb Koftas
Spicy Lamb Koftas
It seems that many countries have their own take on lamb koftas, so why not Mexico?
For these spicy lamb koftas, we mixed in a healthy spoonful of our Gran Luchito chipotle paste, crunchy pine nuts and fresh coriander.
We’ve served it with naan bread and a yoghurt dip to make it a little fusion dish, but there’s no reason why you couldn’t wrap it in tortillas and serve it with guacamole to keep it more Mexican!
If you're looking for lamb recipes be sure to look at either our slow-cooked leg of lamb or our pulled lamb flatbreads.
Serves 5
Prep 1HR 30MINS
Cook 10MINS
Ingredients
FOR THE KOFTAS
- 2 onions
- 50g / 2oz pine nuts
- 750g / 1lb 10oz minced lamb
- 2 teaspoons Gran Luchito chipotle chilli paste
- A handful of mint leaves, finely chopped
- A handful of coriander leaves, chopped
- Salt and freshly ground black pepper
FOR THE DIP
- A tub of Greek yogurt
- A handful of mint leaves, roughly chopped
- ½ cucumber, grated
TO SERVE
- 1 lemon, cut into wedges
- Simple Flatbreads
- Metal or water-soaked wooden skewers
KCAL:
159
FAT:
8.9g
Saturates:
3.3g
Carbs:
10g
Sugars:
2.1g
Fibre:
0.8g
Protein:
9.2g
Salt:
0.5g
Nutrition: PER SERVING
Method
- Use a food processor to reduce the onion to a paste.
- Toast the pine nuts in a dry frying pan, tossing the pan for a few seconds and being careful not to burn them. Chop roughly.
- Put the onion and pine nuts in a mixing bowl and add the lamb mince, Gran Luchito chipotle chilli paste, mint, coriander and a good pinch of salt and pepper. Using your hands, mix well until everything is combined.
- Shape into long sausages and push onto soaked wooden skewers. Leave in the fridge for an hour.
- Brush each kofta with a little olive oil and place on a hot barbecue or grill. Start them off quite hot for 5 minutes or so to give them some colour, then move to a cooler spot on the barbecue to finish cooking through. Cut one open to check if it’s cooked to your liking.
- Wrap in foil and leave to rest for 5 minutes before serving.
FOR THE REST
- Mix the yoghurt with the mint and cucumber to make the dip.
- Serve with warm flatbreads and wedges of lemon to squeeze over the kebabs.
What you’ll need
Goes well with...
FAQ'S
What are spicy lamb koftas?
Spicy lamb koftas are flavourful, grilled or skewered ground lamb meatballs seasoned with aromatic spices and herbs. They are often enjoyed in Middle Eastern, Mediterranean, and Indian cuisines.
Can I use a different type of meat instead of lamb?
Yes, lamb can be substituted with ground beef, chicken, turkey, or even a combination of meats, according to personal preference.
How spicy are spicy lamb koftas?
The level of spiciness can be adjusted to personal preference by adding more or less Chipotle Paste or other spicy ingredients. It's always a good idea to taste the mixture before cooking and adjust the seasoning according to your heat tolerance.
Spicy Lamb Koftas
It seems that many countries have their own take on lamb koftas, so why not Mexico?
For these spicy lamb koftas, we mixed in a healthy spoonful of our Gran Luchito chipotle paste, crunchy pine nuts and fresh coriander.
We’ve served it with naan bread and a yoghurt dip to make it a little fusion dish, but there’s no reason why you couldn’t wrap it in tortillas and serve it with guacamole to keep it more Mexican!
If you're looking for lamb recipes be sure to look at either our slow-cooked leg of lamb or our pulled lamb flatbreads.
Ingredients
FOR THE KOFTAS
- 2 onions
- 50g / 2oz pine nuts
- 750g / 1lb 10oz minced lamb
- 2 teaspoons Gran Luchito chipotle chilli paste
- A handful of mint leaves, finely chopped
- A handful of coriander leaves, chopped
- Salt and freshly ground black pepper
FOR THE DIP
- A tub of Greek yogurt
- A handful of mint leaves, roughly chopped
- ½ cucumber, grated
TO SERVE
- 1 lemon, cut into wedges
- Simple Flatbreads
- Metal or water-soaked wooden skewers
How to make it
- Use a food processor to reduce the onion to a paste.
- Toast the pine nuts in a dry frying pan, tossing the pan for a few seconds and being careful not to burn them. Chop roughly.
- Put the onion and pine nuts in a mixing bowl and add the lamb mince, Gran Luchito chipotle chilli paste, mint, coriander and a good pinch of salt and pepper. Using your hands, mix well until everything is combined.
- Shape into long sausages and push onto soaked wooden skewers. Leave in the fridge for an hour.
- Brush each kofta with a little olive oil and place on a hot barbecue or grill. Start them off quite hot for 5 minutes or so to give them some colour, then move to a cooler spot on the barbecue to finish cooking through. Cut one open to check if it’s cooked to your liking.
- Wrap in foil and leave to rest for 5 minutes before serving.
FOR THE REST
- Mix the yoghurt with the mint and cucumber to make the dip.
- Serve with warm flatbreads and wedges of lemon to squeeze over the kebabs.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
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