Lamb Kofte with Garlic Kebab Sauce


1lb lamb mince
1/2 small onion, diced
1/2 red bell pepper, diced
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp dried corriander
1/2 tsp salt
1/2 tsp pepper
1 tbsp fresh thyme. chopped
small handful of chopped parsley

1/2 cup mayo
1/2 cup greek yogurt
2 garlic cloves, crushed
juice 1/2 lemon
small handful parsley, chopped
salt and pepper, to season

To Serve
iceberg lettuce

Cook Notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Lumpwood Charcoal
Cooking Temperature: Medium – High Heat


  1. The first thing to prepare is the lamb mixture for the kebabs. Start by adding the finely diced onion and bell pepper to the lamb mince. Next add all your spices followed by your fresh thyme and parsley.
  2. Combine the mixture together with your hands, working it for 4-5 minutes until you can form it into a ball and it holds together. Cover with cling film and put it into the fridge to marinade. Leave it for at least 2 hours but ideally it would have 6-8 hours to develop the flavours.
  3. To prepare the garlic kebab sauce, mix your mayo and Greek yogurt in a bowl then add the crushed garlic. Season the mixture with a generous helping of salt and pepper then add the chopped parsley. Mix the sauce thoroughly then give it a taste. Adjust the seasonings as required – remember you can always add but you can’t take away!
  4. The sauce will develop and mellow out over time so if you can make this the night before you plan to eat, it will be all the better for it.
  5. Fire up your grill with a bed of hot charcoal. We are cooking the kebabs over direct heat to get a great sear on the outside.
  6. Flat skewers will work best for these kebabs but you can also use double pronged skewers. Form the lamb mixture into a sausage shapes then push the skewer through the middle. Press the mixture between your fingers to ensure it holds onto the skewers and doesn’t fall off during cooking.
  7. Drizzle some oil over the skewers to stop them sticking to the grates. Remember this is another opportunity to add flavour. I used a hickory smoked rapeseed oil from Broighter Gold but a chilli oil would add a nice kick of heat to these!
  8. Place the Kofte onto the BBQ over direct heat and grill them until they reach an internal temperature of 72C, turning them every 1-2 minutes to seal them all over.
  9. At this point, you can remove them from the BBQ, stick them into some wraps with the sauce and salad and chow down, but there is an extra little step than makes these super tasty.
  10. Lay a wrap down on your chopping board and place some cheese along the middle. lay one of your Kofte kebabs on top of the cheese and roll the wrap around it.
  11. Place the rolled up wrap onto the BBQ to toast it on all sides and melt the cheese. Lift it off when it is golden brown and slice it into 2 inch slices.
  12. Plate up with some sliced iceberg lettuce and a generous amount of the Garlic Kebab Sauce
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