Lamb kofta kebabs on skewers

Minted Lamb Kebabs with Herby Yogurt Dip

Easy to make and tasty to eat, these kebabs will make a totally mint (!) addition to any barbecue.

  • 40 mins
    (plus an hour for chilling)
  • Serves 4
  • Gluten Free
  • Beginner


900g minced Lamb

2 onions, grated

2 garlic cloves, crushed

2 tsp mint sauce

½ tsp allspice

1 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Olive oil for brushing 10-12 skewers

200g Yeo Valley Natural yogurt

2 tbsp fresh mint leaves, chopped

2 tbsp fresh basil, chopped

Salt and freshly ground black pepper


  1. If using wooden skewers, soak in cold water for 30 minutes beforehand.
  2. To make the yogurt dip: mix the yogurt with the herbs and season with a little salt and freshly ground black pepper. Chill until required.
  3. Place the minced lamb in a bowl with the onion, garlic, mint sauce, allspice and parsley. Season and mix with your hands until it binds together.
  4. Refrigerate for an hour to allow the flavours to develop.
  5. Divide the kofta mixture into 10 sausage shapes and press around or thread on to skewers then brush with oil.
  6. Barbecue or grill them for 10-12 minutes, turning frequently. If barbecuing, oil the barbecue grate to prevent the kebabs sticking.
  7. Serve immediately with the herb yogurt dip.

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