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Lamb kofta with barley tabouleh and yoghurt sauce

  • 4
Lamb kofta with barley tabouleh and yoghurt sauce


  • 500 grams minced lamb
  • 1 onion, peeled and finely chopped
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • ½ teaspoon chilli powder
  • 1 egg
  • Barley Tabouleh
  • 1 cup uncooked barley
  • 5 tablespoons lemon juice
  • ¾ cup oil
  • ½ cup chopped fresh mint
  • 2 cups chopped parsley
  • 1 teaspoon salt
  • freshly ground black pepper


  1. Combine lamb, onion, parsley, mint and chilli powder. Bind together with the egg and mix well. Season with salt and pepper. Divide the mixture into 6 portions.
  2. Shape each portion onto a flat-sided skewer in a sausage shape. Squeeze tightly so it doesn't fall off during cooking.
  3. Cook for 20 minutes, turning to ensure even cooking. Serve with Barley Tabouleh and Yoghurt Sauce.
  4. Barley Tabouleh
  5. Cook the barlic in plenty of boiling, salted water for 35 minutes until cooked. Drain and set aside to cool.
  6. Combine cooked barley, lemon juice, olive oil, mint and parsley. Season with salt and freshly ground black pepper.

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