Sizzling Lamb Koftas with roasted vegetables and a Hot and Spicy CousCous salad!!

lamb koftas

My love of food spans through many cultures, I am opened minded and I will defiantly try anything once! I love how versatile this recipe is, Lamb Koftas have been served all over the world for hundreds of years as street food and would be served as kebab style on a fresh tortilla wrap with a crunchy salad, but here I have put my own twist on this ‘Healthy’ version of the traditional lamb Kofta without of course loosing any of the flavor. They are also perfect for summer, thrown on the barbecue giving them a fantastic charred and smoky flavor. I have also used Beef and Turkey mince to recreate an even leaner version and they also work wonderful.



  • 300g of extra lean seasonal Lamb mince, preferably less than 16% fat. Extra lean Beef/Turkey mince.
  • 1 medium egg yoke.
  • 2 tbsp of Freshly chopped mint, reserving some to garnish.
  • 1/2 tsp of cumin
  • 1/2 tsp of mixed spice.
  • 1/4 tsp of ground ginger.
  • 1 clove of crushed garlic.
  • Salt and pepper to taste.

Roasted Veg

  • 3 Bell peppers, any color of your choice.
  • 1 courgette.
  • 1 red onion.
  • 2 carrots.
  • Butternut Squash.
  • 1 clove of garlic.
  • 1 tsp of Chilli flakes/Fresh Chilli.
  • Spray oil – I use the brand ‘Frylight’ which is a 1 calorie spray Olive Oil.
  • Salt and Pepper to taste.

Hot and spicy couscous salad

  • 100g of couscous.
  • 15g of sultanas.
  • 1/2 a chicken stock cube/pot.
  • 1/4 of each diced red, yellow and green bell pepper. (you can reserve some roasted veg).
  • 1 tsp of sweet smoked paprika.
  • 1 tsp of chilli powder (add as little or as much as you like)
  • 1 tsp of ground garlic.
  • 1/2 a fresh Pomegranate to garnish.
  • 175ml of jut boiled water.


  1. Add all of the ingredients for the Koftas to the mince and mix thoroughly.
  2. Take a small size amount and roll into little ball shapes, then roll them in the grove of your hand and create a shape similar to a rugby ball.
  3. Place on a well greased oven tray, spray them with some extra frylight and place in the oven for 30 minutes in the oven at 200c.
  4. Chop all of your veg, add to to baking tray, spray with frylight, season with salt and pepper and sprinkle over your chopped garlic and chilli flakes.
  5. To prepare the couscous, add 100g to a medium sized bowl, then add in all of your other ingredients and give them a good mix so all of the ingredients are evenly dispersed throughout. Add in the 175mls of just boiled water, cover with some cling wrap and leave to stand while the Koftas and veg are cooking.
  6. To Serve, Place the couscous on the plate first then add your roasted vegetables and koftas on top. Sprinkle with the remaining mint and pomegranate seeds.
  7. I also like to serve this with a homemade cauliflower couscous, for an even healthier version, and it is great for anyone trying to cut back on carbs.
  8. For the cauliflower couscous, grate half a head of cauliflower per person, or whiz it in the food processor. I add it to a pan sprayed with frylight, and add the same spices as I do to the couscous above. It only takes 5 minutes and its ready. Give it go you wont be disappointed.

I hope you all enjoy this as much as me and family do!



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