Spiced lamb koftas with roasted aubergine

These sausage-shaped kebabs are packed with interesting flavours. They're simple to make, as it's mainly just a case of combining all the ingredients.

Serves 4, 25 mins preparation, 30 mins cooking


  • 500g prime minced lamb
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh coriander, chopped
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • Sea salt and milled black pepper
  • 2 aubergines
  • 6 tablespoons olive oil

To Serve

  • Coriander
  • 350g houmous
  • 200g tzatziki
  • 1 lemon, cut into wedges

  • 12 wooden skewers


  1. Pre-heat the oven to 180°C / gas mark 4.
  2. In a bowl, bind the lamb, onion, garlic, coriander and all the spices, and season with salt and pepper.
  3. Using wet hands, shape the mixture into 12 sausage shapes. (You can cover these and leave them in the fridge for up to 24 hours until you’re ready to cook them).
  4. Remove the top and bottom of the aubergines and cut each one into 4 equal, thick slices. Use a pointed knife to score the flesh on both sides.
  5. Heat a frying pan, add 3 tablespoons of olive oil and fry the aubergines until golden on each side. Season them with sea salt and roast in the oven for 15 minutes.
  6. Heat a large frying pan, add a little olive oil and fry the koftas for 5 minutes until brown on each side. Place in the oven and cook for a further 10 minutes.
  7. Remove the koftas from the oven and keep in a warm place. When they're cool enough to handle, push a skewer through the length of each kofta.
  8. Scatter the koftas with coriander. Serve alongside the roasted aubergine, houmous, tzatziki and lemon wedges.

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