Turkish lamb kofta

Different versions of kofta are made around the world. We love the way the Turkish make theirs with lamb and a touch of sumac.

Less than 45 minutes

Serves 4-6


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  • 1 onion, chopped
  • 2 cloves garlic, grated 
  • 800g lamb or beef mince
  • 1 Tbsp (15ml) each paprika and ground coriander
  • ½ Tbsp (7ml) sumac or juice (30ml) of ½ lemon 
  • ½ tsp (3ml) ground cloves 
  • ½ punnet (10g) coriander or parsley, chopped
  • Salt and milled pepper
  • Bamboo skewers (pre-soaked in water)


  • 2 tubs (120g each) PnP hummus 
  • 1 can (400g) chickpeas, drained
  • 1 cucumber, chopped
  • 2 discs (190g) feta, crumbled 
  • 1 tub (100g) pomegranate rubies 
  • Handful fresh parsley, mint and toasted flatbreads, for serving



  1. Mix all the ingredients for the koftas together. Season.
  2. Divide into 8-12 even portions and wrap meat around bamboo skewers.
  3. Place koftas in a folding braai grid and grill over medium coals until cooked through.
  4. Spread hummus on a platter. 
  5. Toss together remaining ingredients, except flatbreads, and sprinkle over hummus.
  6. Serve with toasted flatbreads and skewers placed on the side.


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