Andrew MacKenzie Welsh Lamb koftas with cucumber sauce


  • 500g of Welsh Lamb Mince
  • 1 tsp of coriander seeds, crushed
  • 1 tsp of cumin seeds, crushed
  • 2 dried chillies, preferably smoked
  • 10g of mint, chopped
  • 10g of coriander, chopped
  • 4 sprigs of rosemary, large
  • Sea salt
  • 1 cucumber, peeled and deseeded
  • 200g of natural yoghurt
  • Salt
  • 10g of mint, julienned
  • 1 pinch of smoked paprika


  1. Make the koftas by placing all the ingredients (except rosemary) in a bowl and ensure that the spices are evenly incorporated through the mince. Remove the leaves from the rosemary sprigs (leaving a few on the tips for decoration).
  2. Separate the mixture into 4 and mould it around the rosemary skewers to form a kebab shape. Leave them in the fridge for 30 minutes before cooking.
  3. When making the dip, thinly slice the cucumber, sprinkle with salt and leave in a colander for 10 minutes. Dry the cucumber and mix with the mint, paprika and yoghurt.
  4. Chargrill the koftas for 5-6 minutes until cooked through, turning occasionally.
  5. Serve the koftas while hot with a pot of the dip on the side.

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