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Australian Lamb Kofta with Salad

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For the Lamb:
300g Australian Lamb Mince
1 cup White Onions, caramelized
1 tsp Garlic, pressed
1 Egg
2 tsp Aromatic Herbs
1 tsp Cumin Powder
1 cup Parsley, chopped
½ cup Breadcrumbs
For the Salad:
1 cup Cucumber, sliced
6-7 Mixed Cherry Tomatoes, sliced
50g Feta Cheese
1 tsp Aromatic Herbs
¼ cup Olives
½ cup Parsley, chopped
Juice of 1 lemon
Mint Leaves, for garnish
Olive Oil
Salt and Pepper to taste


1 In a bowl, combine ingredients for the kofta. With damp hands, take a handful of the meat mixture and form each ball around the tip of a skewer, flattening into a 2-inch oval. Do the same with the remaining mixture. Place in the fridge for 10 minutes to hold together.
2 Next, set grill to high heat. Add olive oil and cook the skewers on the grill, turning occasionally, until the lamb is cooked to your desired degree of doneness, about 6-8 minutes for medium.
3 For the salad, in a large bowl, combine the cucumber, cherry tomatoes, olives and feta cheese. In a separate bowl, add olive oil, lemon juice, aromatic herbs, salt and pepper. Add this mixture to the large bowl, toss well and garnish with mint leaves. Taste for seasonings and adjust accordingly.
4 Serve koftas with salad and flatbreads.