Lamb kofta kebabs with tomato salad

Inspired by the BBQ weather and my recent trip to Turkey, this week I made lamb koftas with a zesty tomato salad. In the words of my good friend Johnny, “Evie yet again you have brought something delicious back for me from your trips. Any leftovers?"
I hope you enjoy!

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Makes 10-12 small (15cm) kebabs with a little bit left over for a burger

  • 900g lean minced lamb
  • 3/4 sprigs of mint - leaves only finely chopped
  • A bunch of coriander - leaves only finely chopped
  • 1 lg onion finely chopped
  • 1 tablespoon crushed ginger (I used a sugar free paste)
  • ½ finely chopped chilli (you can use; flakes, powder or frozen)
  • a good pinch of salt
  • 2 teaspoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1.5-2 tablespoons olive oil 


  • 4 tomatoes – deseeded chopped into chunks
  • 1 lg red onion – finely sliced, or chunky if you prefer
  • A bunch of flat parsley – finely chopped  
  • Juice of a lemon (or ½ if its big)
  • 1-2 tablespoons of organic virgin olive oil
  • a good pinch  of salt

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To make the kebabs add everything together in a large bowl and mix it really well with your hands, you’ll need to get all the herbs and spices evenly spread throughout the mince. Then pop in the fridge and wait for the flavours to infuse, anywhere from an hour to over night.

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Then depending on how big your kebab skewers are, divide the kebab mix up and make sausage shapes by moulding with your hands and rolling; just rolling will cause it to break up.  Then pop your skewer down through the middle. You can do this in advance and chill in fridge until cooking is required. I had 15cm skewers and I got 10 kebabs, with a little burger left over!


To BBQ (griddle or pan fry - I live in Scotland so BBQ wasn’t an option today!) Pop on BBQ until well done, turning whilst cooking.  Depending on how big your kebabs are time will vary but about 10 mins should do it.

For the tomato salad deseed the tomatoes and chop into chunks. Slice the onion lengthways fairly thinly, or chunky if you prefer, add the finely chopped flat leafed parsley, lemon juice and olive oil and season with salt.  (Best to make this no more than 2 hrs before serving)  

Left over leaves?

  • They all work well in a salad.
  • Parsley goes really well with eggs, omelette, frittata, scrambled etc.  
  • Mint is lovely with a slice of lemon or cucumber in a glass of water.


  • Use meat mix for burgers.

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Onion: to get it really   fine, I use a mini food processor for ease

Mint,   Coriander & Parsley: I put the whole leaves in a small bowl, separately of   course, and use a scissors to chop them really small. If a bit of coriander   stalk gets in that’s fine but no mint stalk as they are too tough.

Wooden Skewers: If   using wooden sewers, soak them in water for 30 mins so that they don’t burn  on the BBQ.

 Spices: If you don’t have all the spices then just leave what you don’t have out, but it is worth investing as dried spices keep for years and really enhance your food.