• 1 small red onion, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 225 g minced lamb
  • 20 g fresh bereadcrumbs (1 slice of bread, crust removed)
  • 2 tsp chopped fresh mint leaves
  • 1 tsp clear honey
  • 1 egg yolk

To serve

  • 4 pitta bread pockets
  • sliced tomato
  • sliced cucumber
  • a pot of greek yoghurt


  1. Sauté the onion in the oil for 5-6 mintues, until soft.
  2. Add the garlic and cumin, and cook for an extra minute, then transfer to a bowl.
  3. Add the remaining ingredients, season to taste with salt and pepper and mix throughly. For a finer texture pulse everything in a food processor.
  4. Divide the mixture into eight and form into balls and if possible chill for 1-2 hours.
  5. Pre-heat the grill to high. Grill the koftas for 8-10 minutes, turning halfway through, until cooked through.
  6. Cool slightly before serving.
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