Lamb and oregano koftas

Try Nici Wickes' juicy lamb koftas recipe served alongside sharp feta, greens and warmed flatbread – everything you need for a Greek-style kebab sandwich!

By Nici Wickes
  • 20 mins preparation
  • 10 mins cooking
  • Makes 12
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 400 gram lamb mince
  • small handful flat-leaf parsley
  • 1/4 cup pine nuts
  • 1/4 cup raisins or currants, soaked in hot water until plump and drained well
  • 1/2 teaspoon dried oregano
  • zest from 1 lemon
  • 1/2 teaspoon salt


  • 1
    Take half the mince and briefly blend in a food processor with the parsley, pine nuts and dried fruit. Mix this with the remaining mince, oregano, zest and salt. Roll into small ovals.
  • 2
    Heat oil in an oven-proof frying pan. Fry kofta in batches until browned on all sides (or do this on a barbecue grill). Finish cooking in oven set at 180°C – about 10 minutes.
  • 3
    Keep kofta warm until ready to serve.


  • The proteins in meat mince are sufficient to bind them, especially if you process some of it. That’s why there’s no need for egg or any other binders. Serving suggestions - serve on a platter with some or all of the following: - 1 cup chopped skinned and cored cucumber mixed with a small handful of chopped mint, squeeze of lemon juice, ¼ cup plain Greek yoghurt and a drizzle of olive oil. - Crumbled feta with ½ cup pomegranate seeds. - 1 punnet cherry tomatoes, halved. - Handful celery leaves or other raw greens to serve. - 8-12 small pita breads, warmed.

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