Fakeaway: Lamb Kofta

Recently I’ve been trying to cook famous takeaways that us brits love at home for the fraction of the cost. Sam loves his takeaway especially a kebab and seeing as he fell asleep on the sofa Bank Holiday Monday eve, that takeaway idea faded out pretty quickly. So I decided upon making lamb kofta at some point last week and hope all of us can enjoy it as much as he would.

This dish is really quite simple to make. It doesn’t require too much work, works well with a crisp salad and served with flatbread. I made this in the oven too, took just under an hour and were a hit. There are a few things that are difficult to replicate at home as they do taste better in a restaurant but some things should be experimented with and this is one of them. Like pizza, home making any meal including these delicious lamb kofta kebabs, makes for great entertainment for small and large crowds, in the oven or on the BBQ and can be served with little or a lot of side dishes. These are easy to make, just mix all the ingredients together, then either make small or large kofta shapes with the metal skewers, cook, serve and enjoy. You can then serve these with warm pita or flat bread, tzatziki sauce and/or hummus.

Preparation: 15 minutes

Cooking time: 45 minutes


  • 500g lamb mince
  • 2 onions, chopped and minced
  • 2-3 garlic cloves.
  • A bunch of flat-leaf parsley.
  • 1 ½ teaspoon of ground cumin.
  • ½ teaspoon ground nutmeg.
  • ¼ teaspoon of ground cinnamon.
  • 1 ½ teaspoons of salt.
  • 1 teaspoon of ground pepper

Side ingredients:

  • Flatbread – I bought these from Tesco, only £1 and taste lovely. You can make your own, Recipe Tin Eats do a great easy 15 minutes no yeast recipe.
  • Cucumber, tomato, onion, pepper, red cabbage – all thinly chopped into small cubes, can be minced but not too small if preferred.
  • tzatziki and hummus I bought from the shop – it was on offer, don’t judge me!
  • Potato wedges, slightly spiced with cayenne pepper, seasoning and tossed in oil, cooked in the oven for 30-40 minutes (cook longer if you prefer them to be crispier).


A few hours before I cooked these I prepared all the ingredients before setting aside for 2 hours. I wanted to increase the flavour but this isn’t a necessity. See point 2.

  1. Add the onions, garlic, parsley and mint leaves in a food processor and chop them for a few seconds. You don’t want a paste but rather the ingredients finely chopped.
  2. Add the lamb, the contents from the food processor and the rest of the ingredients in a bowl. Knead well for a few minutes. Cover with cling film and let it rest in the fridge for a couple of hours.
  3. Preheat the oven at 190 degrees g (375 F)/Gas Mark 5/ 200 fan.
  4. Use a baking tray that is long enough to deposit the edges of the skewers on its opposite walls. Cover the tray with some aluminium foil. Pour some water in your hands a get some of the meat mixture. Work with it around the skewer to form a medium-sized-long but not very thick sausage-like shape. Place it on top of the tray and do the same with the rest of the meat. I had ran out of space so rolled the rest of the mince into balls and used them as a side later.
  5. Cook in the oven for roughly 30 minutes until your the kebabs turn a nice colour.

Serve them with the flatbreads (sprinkle a little water and heat in the oven for a few minutes before heating), a side of salad and the wedges. A perfect fakeaway treat for not a lot of dosh.


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