The Dinner Planner


Lamb Kofta with Mint Pesto

5 from 1 vote
Servings 4


Lamb Kofta's

  • 500 grams lamb mince
  • ½ onion - finely diced
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • ½ tsp cinnamon
  • ½ tsp ground black pepper
  • 1 tsp salt
  • ¼ cup panko breadcrumbs

Mint Pesto

  • 1 bunch mint - approx 2 cups leaves only
  • 1 cup baby spinach
  • ¼ cup almonds
  • 2 garlic clove/s
  • 20 grams parmesan
  • ½ lemon - zest and juice
  • cup olive oil

To Serve

  • 4 wholemeal pita wraps
  • tzatziki
  • 1 cucumber


  • Combine all the ingredients for the lamb kofta in a large mixing bowl. Mix well with your hands. Divide the mixture into serving sizes and make 2 koftas per serve. Transfer to a plate ready to BBQ
  • To make the mint pesto, place the almonds, garlic and parmesan into a blender and roughly chop. Add the mint and spinach and blend again. Pour in the olive oil and lemon juice and season with salt and pepper. Blend again. Set aside.
  • Heat the bbq grill and cook the koftas for 8-10 minutes, turning occasionally. Wrap the pitas in foil and place on the bbq for a minute to heat through.
  • To serve, spread tzatziki over a pita, add chopped cucumber and koftas and dollop mint pesto on top.

Tips and Variations

GLUTEN FREE - Choose GF Pita or Wraps, and replace the panko with GF breadcrumbs. 
VEGETARIAN - We're still working on a vegetarian kofta but in the meantime, try using all the spices and onion from the kofta with a couple of tins of chickpeas and gently mash them through in a pan on medium heat with a tablespoon of oil until they are well combined and fragrant. 

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