Kofte are Middle Eastern sausage-shaped meatballs. They're perfect for the barbecue, the pan or the oven, says Serif. We couldn’t agree more – this recipe is simple and delicious. All it needs is a salad.

Serves
6

Preparation

15min

Cooking

5min

Skill level

Easy
By
Average: 3.7 (81 votes)
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Ingredients

  • 500 g minced lamb
  • 1 medium onion, grated
  • 2 garlic cloves, crushed
  • pinch of allspice
  • pinch of freshly ground black pepper
  • pinch of chilli flakes
  • pinch of sweet paprika
  • pinch of ground cumin
  • 1 tsp salt
  • 1 egg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Mix the ingredients together with your hands, kneading until smooth.

Wet your hands and roll walnut-sized pieces of mixture into balls. Flatten them slightly.

Fry the kofte on a lightly oiled barbecue grill or in a chargrill pan, for about 1 minute on each side.