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Photo of Lamb Kofta by WW

Lamb Kofta

Total Time
25 min
15 min
10 min
Super easy Middle Eastern kofta that’s perfect for your next BBQ.


Red onion

1 medium

Lean lamb mince

500 g, extra-lean

Moroccan seasoning

1 tbs


1 medium, rind, finely grated and juiced

Fresh mint

¼ cup(s), finely chopped

Mixed salad leaves

200 g

Olive oil

1 tbs

Fresh mint

cup(s), extra, for salad.


  1. Thinly slice half the red onion and set aside. Coarsely grate remaining onion and place in a large bowl. Add mince, spice mix, 1 teaspoon rind and chopped mint. Mix well to combine. Divide mixture into 8 even portions. Shape each portion around a wooden skewer (see tip) to form a 10cm-long kofta.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook kofta, turning, for 10 minutes or until cooked through.
  3. Meanwhile, combine salad leaves, 1 tablespoon juice, oil, extra mint and sliced onion in a large bowl. Serve kofta with salad.


SERVING SUGGESTION: Grilled roma tomatoes (quartered), plus grilled Turkish bread. TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.Freeze any leftover lemon juice in the holes of an ice-cube tray, then transfer to a snap-lock bag to use at a later date.