Turkish inspired lamb koftes

As we’ve sprung into Spring, it feels rather the time to reluctantly retire the stew pot and stodge in favour of lighter, more zingy food. This is a twist on the lamb kofte. A twist inspired mainly by my lack of Turkish Pepper.


  • 500g minced lamb
  • A bunch of flat leaved parsley (or any parsley)
  • Natural yoghurt
  • Chilli flakes
  • A lemon
  • Crushed garlic
  • An onion, or onion granules
  • A tin of tomatoes
  • An egg
  • Pitta or naan bread, toasted.



  1. Combine the egg, salt,pepper, garlic,chopped up parsley, onion, a small amount of lemon zest and some chilli flakes in a large-ish mixing bowl. Add the mince and combine with your hands.
  2. Form the mince mixture into sausage-like shapes. You could form them around a stick to barbecue them, but as I was using a griddle pan I did not.
  3. Fry (or barbecue) your koftes on a high heat at first making sure they do not catch- this gives the ‘charred’ element. Turn the heat down if you can and let them continue to cook. Turn occasionally until done. (This took me 15 minutes in a heavy cast iron griddle pan)
  4. Meanwhile, combine crushed garlic with plain yoghurt to your desired strength. Mint also works well if you are not a fan of garlic.
  5. Warm a tin of tomatoes on the stove with a pinch of salt and pepper.
  6. Toast your bread of choice.
  7. Assemble and garnish with parsley and side salad.






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