Place mince, onion, garlic, chilli flakes, mint, parsley, paprika, ginger, cumin and coriander in a bowl. Mix to combine.
Shape 1/4 cup lamb mixture at a time into sixteen 8 cm long sausages. Thread one sausage onto each skewer. Place on a large baking tray. Cover and refridgerate for 20 mins or until firm.
Heat an oiled BBQ plate on high. Add koftas. Reduce heat to low. Cook, turning occasionally, for 10 minutes or until cooked through. Transfer to a large baking tray. Cover for foil and rest for 5 mins, then serve.
Originally Submitted
11/3/2010
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