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Lamb Kofta Skewers with Baba Ganoush

Lamb Kofta Skewers with Baba Ganoush

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Juicy lamb koftas are great for on-the-road or picnic snacking. Serve with homemade baba ganoush and tzatziki.

  • Yields: 8 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 45 mins
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Koftas

1 kg lamb mince
2 tsp (10 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) ground cumin
2 tsp (10 ml) ground coriander
5 garlic cloves, finely grated
1 Tbsp (15 ml) chopped fresh mint
1 Tbsp (15 ml) chopped fresh parsley
2 Tbsp (30 ml) olive oil
8 skewers (wood or metal)

Baba Ganoush

2 medium-sized aubergines
2 Tbsp (30 ml) olive oil
2 garlic cloves
1 Tbsp (15 ml) tahini
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
juice of 1 lemon
2 drops of Liquid Smoke (optional)

Tzatziki

¼ medium-sized cucumber, finely grated/cubed
1 Tbsp (15 ml) fresh mint, chopped
½ tsp (2.5 ml) ground cumin
½ C (125 ml) plain double cream yoghurt

To Serve

10 fresh mint leaves, washed
1 lemon, cut into wedges
180 g snacking cucumbers, sliced lengthways
drizzle of olive oil
small pinch micro greens (optional)

Koftas

Add the lamb mince, salt, pepper, cumin, coriander, garlic, mint and parsley to a large mixing bowl and mix well to combine, without overworking the meat.

Divide the mixture into 8 equal-sized portions; dampen your hands slightly with water, then form the meat into cylindrical/sausage shapes around each skewer stick, towards the end of the stick. Be careful not to overwork the mince or squeeze it too tightly, as this will make your koftas tough. Repeat until all of the koftas are made. Heat the oil in a flat-sided griddle pan over very high heat. Fry the koftas on one side for a few minutes before turning; continue to caramelise until they are golden on all sides.

Tip: wooden sticks can be trimmed to make it easier to fit them into a frying pan, if need be. 

Baba Ganoush

Preheat the oven or air fryer to 200 ºC.

Wash the aubergines and slice the stalks off. Slice in half (lengthwise) and score the flesh in a diamond pattern. Drizzle with olive oil and then oven-roast or air fry for 25 minutes, or until the flesh is soft and cooked all the way through.

Using a spoon, scoop out the flesh of the aubergine and place it into the jug of a blender or a bowl. Discard the skin. Add the garlic, tahini, cumin, lemon, salt and pepper and Liquid Smoke (if using), and then blend to a smooth consistency. Taste and adjust seasoning, then cover and set aside until ready to use.

Tzatziki

Mix everything together in a bowl; taste and adjust the seasoning, if need be. Set aside/refrigerate until ready to use.

To Serve 

Place the koftas onto a serving platter and drizzle with tzatziki. Add snacking cucumbers to the platter, garnish with micro herbs, if using, and a drizzle of extra virgin olive oil. Add lemon wedges for squeezing over and serve the baba ganoush as a side dip.