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Turkish lamb kofta

Turkish lamb kofta

Braaiing adds an extra smoky flavour.

  • Serves 4
  • Less than 30 minutes


  • 1 onion, chopped
  • 2 cloves garlic, grated
  • 800g lamb or beef mince
  • 1 Tbsp (15ml) paprika
  • 1 Tbsp (15ml) ground coriander
  • ½ Tbsp (7ml) sumac or juice of ½ (30ml) lemon
  • ½ tsp (3ml) ground cloves
  • ½ punnet (10g) fresh coriander or parsley
  • Salt and milled pepper
  • 2 tubs (120g each) PnP hummus
  • 1 can (400g) chickpeas, drained
  • 1 cucumber, chopped
  • 2 disc (180g) feta, crumbled
  • 1 tub (100g) pomegranate rubies
  • Handful fresh parsley
  • Handful fresh mint

  • For serving:
  • Toasted flatbreads


  1. Mix onion, garlic, mince, paprika, ground coriander, sumac or lemon juice, cloves and coriander or parsley together. Season.
  2. Divide into 8-12 even portions and wrap meat around bamboo skewers (presoaked in water).
  3. Place koftas in a folding braai grid and grill over medium coals until cooked through.
  4. Spread hummus on a platter.
  5. Toss together chickpeas, cucumber, feta, pomegranate rubies and a handful fresh parsley and mint and scatter over hummus.
  6. Place skewers on the side and serve with toasted flatbreads.
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