These lamb koftas are one of those wonderfully simple recipes where a handful of good ingredients does all the work. Fragrant with cumin, coriander, cinnamon and fresh herbs, the lamb is shaped into little koftas and grilled until beautifully charred on the outside and juicy within.

A very Australian way to eat

Lamb koftas are a multicultural recipe that reflects the many culinary traditions that make up modern Australia. Lamb is a much-loved Australian ingredient, while the spices and fresh herbs bring Middle Eastern-inspired flavours to the table.

They’re also a wonderful reminder that Australian food has never been just one cuisine. Our tables have been shaped by generations of migration, cultural exchange and the incredible diversity of people who call Australia home.

Take a familiar Australian barbecue staple — lamb — and give it a different accent with herbs, spices and traditional techniques, and you have something that feels both proudly Australian and wonderfully multicultural.

Why is this healthy?

Lamb is a good source of highly bioavailable haem iron, zinc and vitamin B12, making these koftas particularly nourishing for energy and blood health. The combination of fresh herbs and warming spices adds antioxidant and anti-inflammatory compounds, while the cabbage, carrot, mint and lemon provide fibre, vitamin C and plant diversity. The vitamin C from the lemon also supports iron absorption from the overall meal.

Chef’s note: The kofta mixture can be prepared several hours ahead and refrigerated until ready to cook. If using wooden skewers, soak them in water first to prevent them from burning on the barbecue.

Can this recipe be gluten-free?

For a gluten-free version, use certified gluten-free breadcrumbs. Alternatively, substitute with almond meal or chickpea flour:

• ¼ cup gluten-free breadcrumbs — closest texture to the original.
• 2 tablespoons almond meal — adds a lovely nuttiness and helps bind the koftas.
• 2 tablespoons chickpea flour — a good functional option and works particularly well with the spices.

Serve with

Serve them hot from the barbecue with crunchy red cabbage, carrot and mint salad, lemon wedges and your favourite tomato or chilli sauce.

Lamb Koftas

Recipe by Samantha Gowing

• Total Time25 minutes
• YieldMakes about 12 1x

These fragrant lamb koftas are packed with warming spices, fresh herbs and garlic, then grilled until beautifully browned and juicy. Serve them with a crisp cabbage, carrot, and mint salad, a squeeze of lemon, and your favourite tomato or chilli sauce for a simple, flavour-packed meal.

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Ingredients

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Koftas

500 g lamb mince

1/2 large onion, finely grated

1/4 cup panko breadcrumbs *see notes for gluten-free

2 cloves garlic, crushed

2 tablespoons fresh coriander, finely chopped

1/2 bunch flat-leaf parsley, finely chopped

1–2 tablespoons macadamia nut oil

Kofta spices

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2–1 teaspoon cayenne pepper, to taste

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

To serve

8 skewers

Shredded red cabbage, carrot and mint salad

Lemon wedges

Hot chilli or tomato sauce, optional

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Instructions

1. Mix all the ingredients together thoroughly until well combined. Shape the mixture into cigar-shaped koftas or small patties, approximately the size of a lime.
2. Heat the barbecue to medium-high. Lightly brush the grill with a little macadamia nut oil, which has a high smoke point and is suitable for high-temperature cooking.
3. Grill the koftas, turning regularly, until nicely browned on the outside and cooked through, approximately 8–10 minutes in total.
4. Serve with your favourite tomato or hot sauce and finish with a squeeze of fresh lemon juice. The vitamin C in lemon can help enhance the absorption of non-haem iron from the meal; however, the haem iron in lamb is already relatively well absorbed.

Notes

Recipe note For a gluten-free version, use certified gluten-free breadcrumbs. Alternatively, substitute with almond meal or chickpea flour.

Therapeutic notes Lamb is a good source of highly bioavailable haem iron, zinc and vitamin B12, making these koftas particularly nourishing for energy and blood health.
The combination of fresh herbs and warming spices adds antioxidant and anti-inflammatory compounds, while the cabbage, carrot, mint and lemon provide fibre, vitamin C and plant diversity. The vitamin C from the lemon also supports iron absorption from the overall meal.

Chef’s note The kofta mixture can be prepared several hours ahead and refrigerated until ready to cook. If using wooden skewers, soak them in water first to prevent them from burning on the barbecue.

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• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Lamb
• Method: Grilling
• Cuisine: Modern Australian