(Serves 4)


500 g   lamb mince

1          red onion, finely chopped

5 ml     cumin seeds

2,5 ml  ground cumin

5 ml     barbeque spice

2,5 ml  dried chili flakes

2,5 ml  paprika

50 ml   chopped fresh coriander

5 ml     salt

2,5 ml  freshly ground black pepper

30 ml   Worcestershire sauce

1          egg

            Zest of 1 large lemon

            olive oil for basting

8          bamboo skewers, soaked in cold water for 30 minutes


300 g   baby leeks, washed and trimmed

20 ml   olive oil

1          lemon, zested and juiced

            Chopped fresh chili to taste

            Salt and pepper for seasoning


  • Mix all the ingredients for the koftas, except the olive oil and mix it very well
  • Divide into 8 equal portions and shape into oval cylinders. Skewer
  • Drizzle with olive oil and grill on the barbeque just before serving until golden brown and cooked
  • Meanwhile blanch the leeks in boiling water for a few minutes and refresh in cold water
  • Dry well and brush with the olive oil. Season and grill on the barbeque or a griddle pan until slightly charred. Sprinkle with a little chili and lemon zest
  • Place the koftas and leeks on a platter and drizzle with some of the lemon juice and more chopped chili to taste


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