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Spiced lamb koftas with mint & tomato salad

Spiced lamb koftas with mint & tomato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4

Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

  • Freezable
Nutrition: per serving
low inkcal329
low insalt1.1g


For the koftas

  • 500g pack lean lamb mince
  • 2 small or 1 large preserved lemon , flesh and seeds removed and skin finely chopped
  • 10 pitted green olives , finely chopped
  • small bunch parsley , chopped
  • 1 ½ tbsp ras-el-hanout
  • 1 tbsp vegetable oil
  • yogurt, salad and wraps , to serve (optional)

For the salad

  • 4 large tomatoes , chopped
  • ½ red onion , very finely sliced
  • small bunch mint , leaves picked
  • juice ½ lemon
  • good pinch of sugar


  • STEP 1

    In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.

  • STEP 2

    Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Goes well with

Recipe from Good Food magazine, June 2013


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A star rating of 3 out of 5.4 ratings

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