Ten-Minute, Late-Night Kebabs
10m prep 8m cook 18m ready
Quick and easy lamb kofta kebabs with mint yoghurt, perfect for a late-night meal. Serve in tortilla wraps with sliced red onions.
Ingredients
- 500 g minced/ground lamb
- 1 fat green chilli finely chopped
- 1 onion finely chopped
- 1 lemon juiced
- 1 clove garlic crushed
- 2.46 ml salt
- 29.6 ml ground cumin
- 1 fresh coriander/cilantro finely chopped
- 1 red onion halved and finely sliced
- tortilla wraps
- 100 ml Greek yoghurt
- 29.6 ml mint jelly
Nutrition (per serving, estimated)
Estimated based off 5 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99.7 mg
- Iron: 2.95 mg
- Magnesium: 44.2 mg
- Phosphorus: 272 mg
- Potassium: 555 mg
- Zinc: 4.66 mg
Let's Cook
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Step 1.
Preheat the grill/broiler to high and line a grill pan with foil.
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Step 2.
In a large bowl, combine the minced lamb, finely chopped green chilli, finely chopped onion, lemon juice, crushed garlic, salt, ground cumin, and finely chopped fresh coriander. Use your hands to mix until everything is well combined.
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Step 3.
Divide the lamb mixture into 8 equal-sized balls, then shape each ball into a sausage shape about 6 cm (2½ inches) long. Place the kofta on the prepared grill pan.
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Step 4.
Grill/broil the kofta for 6–8 minutes, turning regularly, until golden and cooked through.
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Step 5.
While the kofta are cooking, in a small bowl, stir together the Greek yoghurt and mint jelly until combined to make the mint yoghurt.
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Step 6.
Serve the cooked kofta in the middle of the table with tortilla wraps, mint yoghurt, and sliced red onions, allowing everyone to assemble their own kebabs.
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