A long time ago I discovered the deliciousness of Kofta Kebabs, and how simple they are to make at home.
In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices or onions.
They are perfect for BBQs, as well as grilling and cooking in the oven. You also get the freedom of having as many or as few toppings as you would like.
I served them with flatbreads, mint yoghurt, rice and loads of salad.
*Scroll down for the full recipe & instructions*
To make the mint yoghurt dressing all I did was mix a couple of tablespoons of fat-free natural yoghurt with a pinch of sea salt and dried mint.
You could serve them in shop-bought flatbreads or pitta bread, or you can make your own.
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Related Recipes
Beef Kofta Kebabs
Chicken Tikka Kebab
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Lamb Kofta Kebabs Recipe
Extra Easy Syn Value: 1 syn per kebab
Makes 6 kebabs
Healthy Extras: None
Makes 6 kebabs
Healthy Extras: None
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
500g extra lean lamb mince
1/2 an onion, grated
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper
1/2 tsp cayenne pepper
1/2 tsp dried mint
wooden kebab sticks
1 tbsp fat free fromage frais
1/2 an onion, grated
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper
1/2 tsp cayenne pepper
1/2 tsp dried mint
wooden kebab sticks
1 tbsp fat free fromage frais
Method:
Combine all the kebab ingredients in a bowl and mix together well. Leave in the fridge for 1 hour.
Once the meat has been in the fridge for the hour, gently pack small amounts of the meat mixture around the kebab skewers to make a 4-inch long sausage shape on each stick.
Cook the kebabs on a griddle pan (or, even better, a BBQ!) turning regularly to prevent any burning, and cook thoroughly until no longer pink in the middle.
Notes
I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself.
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