Juicy lamb koftas, seasoned with cumin, coriander, and a hint of chilli, are gently smoked for a subtle flavour and finished on the grill. A simple, satisfying main for any barbecue.
Ingredients
very finely chopped
crushed
chopped
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smokeandsoil.com/recipes/smoked-lamb-koftas
by L Field
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Lamb is a good source of protein and iron. Using lean mince keeps the fat content in check.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
350
kcal
25g
protein
5g
carbs
25g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
The classic Greek yoghurt and cucumber dip. Properly made — with strained yoghurt, wrung-out cucumber and good olive oil — it is one of the most versatile sauces in BBQ cooking.
Prepare the Kofta Mixture
In a large bowl, combine the lamb mince, finely chopped red onion, crushed garlic, chopped coriander, ground cumin, ground coriander, and chilli flakes. Season generously with salt and pepper. Use your hands to mix everything together until just combined, but be careful not to overwork the mixture.
Shape the Koftas
Divide the mixture into eight equal portions. Roll each portion into a sausage shape, about 10cm long. If using skewers, thread the koftas onto them. Place the shaped koftas on a tray and chill in the fridge for at least 10 minutes to firm up.
Smoke the Koftas
Place the koftas on the indirect heat side of your preheated smoker. Cook for 10-15 minutes, turning once, until they are cooked through and have taken on a light smoky flavour. The internal temperature should reach 71°C (160°F).
Sear and Rest
For a final bit of colour and texture, move the koftas to the direct heat zone for a minute on each side to sear. Remove from the grill and let them rest for 5 minutes before serving.
Health Notes
Lamb is a good source of protein and iron. Using lean mince keeps the fat content in check.
Per serving (estimate)
350
kcal
25g
protein
5g
carbs
25g
fat
