Lamb kofte with coriander pine nut relish

By Victoria Prever, May 2, 2014

Celebrate Yom Ha’atzmaut with these lamb and coriander kebabs, which can be cooked on the BBQ, grilled or roasted in the oven. They are delicious dipped into the coriander and pine nut relish. Do soak the wooden skewers in cold water before cooking to stop them burning. You can use minced beef or chicken instead if preferred.

Makes: 20
Preparation: 10 minutes plus 30 minutes refrigeration
Cooking: 5 - 15 minutes

For the koftes:
450g lean minced lamb
1 medium onion, peeled and finely chopped
2 tbsp ground coriander
1 tbsp sesame seeds
2 tbsp finely chopped fresh coriander
Zest and juice of 1 lemon
1 tsp salt
Freshly ground black pepper

For the relish:
5 tbsp pine nuts
4 tbsp extra virgin olive oil
5 tbsp fresh coriander
Zest of 1 lemon
1 clove garlic, peeled and finely chopped
Wedges of lemon, to garnish


If using wooden skewers soak them in cold water for at least 30 minutes.

Place the lamb, onion, ground coriander, sesame seeds, fresh coriander, lemon zest and juice and salt and pepper in a food processor. Whizz until combined.

With wet hands, divide the mixture between 20 skewers. Roll into ovals, threading one oval onto each skewer.

Refrigerate covered, for 30 minutes for the flavours to infuse.

Toast the pine nuts in a dry frying pan until golden. Keep an eye on them as they can burn fast.

Transfer to a food processor.

Whizz the oil, coriander, garlic and zest in a food processor and season to taste.

Pre-heat the grill to its highest setting or cook on a BBQ, grill pan or roast for approximately 15 minutes in the oven at 200ºC until cooked through.

Serve on a platter with the relish and with lemon wedges.

Last updated: 3:45pm, May 2 2014