Moroccan Style Lamb Kofta

  • serves 0

This is a great way to jazz up any summer cocktail party or BBQ.
Lamb, beef, chicken or even fish can be used in this recipe. The key is to get fresh ground protein from your food supplier. I like to use lamb and serve them as little sausage in a cocktail canapé fashion with fresh local crudités, aioli for dipping and a cool glass of rosé!
Yield: 4 burgers or 12 canapés

23 Ratings
Directions for: Moroccan Style Lamb Kofta


Moroccan Style Lamb Kofta

12 oz lamb (fresh ground)

3 shallots, minced

3 cloves garlic

½ cup black olives, finely chopped

¼ cup flat leaf Parsley, finely chopped

½ cup coriander, finely chopped

4 Mint leaves, finely chopped

1 sprig rosemary, finely chopped

1 Tbsp ground cumin

1 tsp ground cinnamon

2 Tbsp olive oil

salt and fresh ground black pepper

Cucumer Salad

2 cucumbers, peeled, de seeded and sliced into one inch pieces

Finished minted yogurt

Salt and fresh ground white pepper to taste

Mint Yogurt

½ cup yogurt plain

¼ cup sour cream

8 mint leaves chopped fine

juice of half a lime

salt and fresh ground white pepper to taste


1 egg yolk

2 garlic clove (crushed to a paste)

2 cup olive oil

Pinch of saffron (optional)

1 Tbsp Dijon mustard

½ Lemon juiced

Salt and pepper to taste


Moroccan Style Lamb Kofta

1. Sweat the shallot and garlic until tender (low heat) no colour. Cool when cooked.

2. In a bowl mix all the ingredients, season with salt and pepper.

3. When ready roll into small skinless sausages or traditional burger patties.

4. If you are doing little cocktail sausages pan fry the mixed lamb in a little olive oil over medium heat. By the time you get a nice golden brown colour around the sausage it will be almost cooked. Let them rest a few minutes and serve. If using the BBQ, get the grill hot and brush it clean. Lube the grill with a little olive oil and place the burgers on the grill. You will need about 5 minutes on each side. Allow the burgers to rest before serving.

5. A nice soft bun and the garlic aioli will make for a unique BBQ item. The crudités can be any raw vegetables you like and it is a great way to support local farmers and get the best produce for your feast. The aioli works as a wonderful dip.

6. A side of minted cucumber salad will finish the deal!

Cucumer Salad

1. Fold the cucumber into the mint yogurt. You may add more lime if you like and a touch of chili, ground cumin and Tabasco is always a nice addition to this recipe.

Mint Yogurt

1. Mix all the ingredients together and adjust seasoning.


1. Crush the garlic with the salt to a paste.

2. Scrape the paste into a bowl and whisk in the yolks, mustard, saffron, and lemon juice.

3. Slowly whisk the oil into the paste a few drops at a time until all the oil is incorporated.

4. Adjust the consistency with a little water or more lemon juice if the aioli is too thick.

See more: Grill, Main, Herbs, Lamb, Fall, North American, Barbeque, BBQ

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