Recipe of the Month- November background image

Recipe of the Month - November

Lamb Kofte Kebabs, with Minted Yoghurt Sauce

Provided by Dave Pay, Life’s Kitchen Director of Food

Serves 2

Smoked Haddock Fishcakes


For the Koftes

  • 500g Minced Lamb
  • 1 x Red Onion, Finely Chopped
  • 1 x Teaspoon Ground Cumin
  • 1 x Teaspoon Dried Mint
  • 1 x Teaspoon Dried Chilli Flakes
  • 2 x Cloves Crushed Garlic
  • Salt & Pepper

For the Sauce

  • 200g Greek Yoghurt
  • 1 x Clove Crushed Garlic
  • Juice of One Lemon
  • 4 Sprigs of Fresh Mint, Finely Chopped
  • Salt & Pepper


  1. For the kebabs combine all the ingredients in a bowl and squeeze together well with your hands.

  2. Once well mixed split into 8 and squeeze onto skewers so they look like large sausages on sticks! Leave in the fridge for an hour to firm up.

  3. Meanwhile mix together all the ingredients for the sauce and set aside.
  4. Cook the kebabs on a BBQ for best results until nicely coloured and cooked through.
  5. Serve over salad drizzled with the sauce.

To serve:

Serve with a crisp tossed salad, warm pitta bread and a nice glass of dry white wine or soda water over ice with fresh lime and mint as an alternative.