Lamb and red pepper kofte

March 18, 2024

We love a kofte grilled on the BBQ and these are sunshine on a stick! The addition of red pepper purée to the lamb mince helps keep these mini light and juicy. Try them – you won’t be disappointed. 

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6 serving(s)

Prep Time:
30 mins

Cook Time:
12 mins

Total Time:
42 mins



For the kofte

  • 2 red peppers, halved and deseeded

  • 400 g

    (20% fat) lamb mince

  • 1

    medium egg

  • 50 g

    fresh white breadcrumbs

  • 1 tsp.

    ground cumin

  • 1 tsp.

    ground coriander

  • 2 tbsp.

    finely chopped mint, plus extra to garnish

  • 1 tbsp.

    vegetable oil

  • flatbreads, to serve

For the yogurt drizzle

  • 150 g

    Greek-style yogurt

  • 2 tbsp.

    lemon juice

  • 2

    garlic cloves, crushed

You will also need


    1. Step 1For the kofte, whizz 1/2 a pepper in the small bowl of a food processor to a purée. Scrape into a large bowl. Cut remaining peppers into 24 chunks and set aside. Add lamb mince, egg, breadcrumbs, spices, mint and 1tsp fine salt to the pepper purée and mix (with your hands is easiest), until well combined.
    2. Step 2Divide lamb mixture into 24 portions and roll each into a rough rugby ball shapes, about 4.5cm long and 2.5cm wide. Thread 4 kofte on to each skewer, squeezing gently to help them stick and alternating the kofte with chunks of red pepper.
    3. Step 3Brush kofte all over with the oil and barbecue/grill the skewers over/under medium-high heat for 10-12min, turning regularly, until golden and cooked through.
    4. Step 4Meanwhile, make the yogurt drizzle. Whisk all the ingredients with some seasoning. Serve the cooked kofte in flatbreads with the yogurt on the side. 

Get ahead: Prepare to end of step 1 up to a day ahead. Cover and chill. Assemble the kebabs up to 3hr ahead. Cover and chill. Complete recipe to serve.

Per serving (without flatbread):

  • Calories: 226
  • Protein: 16g
  • Fat: 14g
  • Saturates: 6g
  • Carbs: 7g
  • Total sugars: 3g
  • Fibre: 1g

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