Spicy Middle Eastern kofte

These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.

Grilled skewered minced lamb topped with pomegranate seeds on a rectangular white plate.

Spicy Middle-eastern kofta


Makes 16
Prep time
Less than 30 minutes
Cooking time
10 - 30 minutes


For the Kofte

  • 400g/14oz lamb mince
  • 1 shallot, peeled, very finely chopped
  • 1 garlic clove, peeled, crushed
  • 1 tbsp sumac
  • 2 tsp garam masala
  • 1 tsp cracked black pepper
  • 1 tsp sea salt

For the glaze

  • 4 tbsp clear honey
  • 4 tbsp pomegranate molasses
  • ½ pomegranate, seeds only, to serve


  1. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.

  2. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.

  3. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.

  4. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.

  5. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.


    This dish also works well with turkey, beef, chicken or pork mince.