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With the weather warming up nicely for the 2015 barbecue season, butcher George Payne provides a recipe that al fresco aficionados may well like to have a go at. For others who prefer to keep things simple, George makes his own delicious Lamb Kofta Kebabs that are packed full of flavour and guaranteed to please.

Lamb Kofta Kebabs

Seasoned minced lamb is formed into sausages around skewers and grilled on the barbecue.


Makes: 8 Kofta Kebabs
900g lean minced lamb
2 onions, finely chopped
15g fresh mint leaves, finely chopped
25g fresh coriander, finely chopped
1 tablespoon ginger paste
1 tablespoon chilli paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
4 tablespoons vegetable oil
8 skewers


Lamb Kofta Kebabs

Lamb Kofta Kebabs

Preparation time: 15min. Cooking time: 10min. Additional time: 2hr chilling
Ready to eat in 2hr 25min

In a large bowl, mix the minced lamb, onions, mint, coriander, ginger paste and chilli paste. Season with the cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours.

Shape one eighth of the lamb mixture into sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to cook. Preheat barbecue for high heat.

Brush grate liberally with oil and arrange skewers on barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.

Award-winning butcher George Payne is a founder member of the national Butchers Q Guild, which represents 110 butchers from the Scottish Highlands down to the south coast.

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