Easy Dukkah Spiced Lamb Koftas. Wrap up with salad in flatbreads for a speedy dinner. | thecookspyjamas.com
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Easy Dukkah-Spiced Lamb Koftas

If you have time, work the lamb mince thoroughly with your hands to a sticky paste before you shape the koftas. I usually throw these together at the last minute, so work the mince just enough to ensure that the herbs and spices are distributed evenly. Both methods give you a decent kofta, the only difference is in the texture of the cooked kofta.
Add as much Dukkah as you would like to the meat. I have given you a starting range. Feel free to add more or less according to your tastes. The Dukkah should contain enough salt & pepper to season the meat.
Serve with flatbreads, yoghurt and salad.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Tania @ The Cook's Pyjamas


  • 500 g lamb mince
  • 1 clove garlic crushed
  • 2 Tablespoons chopped parsley
  • 2-3 Tablespoons Dukkah


  • Put the lamb mince into a medium size bowl.
  • Add the remainder of the ingredients and mix thoroughly with you hands until the herbs and spices are evenly distributed through the meat.
  • Divide the meat into 12 even sized balls, then shape into fat cigar shapes.
  • Grill or BBQ the koftas for approximately 10 minutes, until they are browned and cooked through.


If you wish to freeze the koftas, shape them as described then place on a lined baking tray. Freeze solid, then repackage into sealed plastic bags or containers to prevent the garlic odour penetrating everything in your freezer.