Iraqi Lamb Kofta Kebabs with Roasted Aubergines and Pomegranate Seeds Recipe

Introduction

Experience the rich, aromatic flavors of Iraqi lamb kofta kebabs paired with tender roasted aubergines. This dish combines fragrant spices and fresh herbs for a delicious Middle Eastern meal that’s perfect for sharing. Serve with classic sides like hummus and fattoush for a complete feast.

Ingredients

• 3 garlic cloves, crushed or grated
• Thumb-sized piece of ginger, peeled and finely grated
• 2 shallots, roughly chopped
• Small handful of parsley, roughly chopped
• 2 mint sprigs, leaves picked and roughly chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp tomato purée
• 500g lamb mince
• 1 tbsp chopped coriander
• 2 tbsp pomegranate seeds
• 6 baby aubergines
• 4 tbsp olive oil
• 2 tsp ground cumin (for aubergines)
• 75g butter
• 2 tbsp harissa
• Optional to serve: hummus, fattoush salad, flatbreads, and tzatziki

Instructions

1. Step 1: Preheat the oven to 180C/160C fan/gas 4. Slice the aubergines in half lengthways and score the flesh crosswise, being careful not to cut all the way through.
2. Step 2: Mix the olive oil and 2 tsp ground cumin in a small bowl, season well, and brush this mixture over the aubergines. Roast for 45 minutes or until the aubergines are soft. Remove from the oven and place on a platter.
3. Step 3: Melt the butter in a small pan, add the harissa and a pinch of salt, and fry for a few minutes. Drizzle this spicy butter over the cooked aubergines.
4. Step 4: In a food processor, combine the garlic, ginger, shallots, parsley, half the mint, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, tomato purée, 1 tsp salt, and freshly ground black pepper. Blitz until finely chopped, about 30 seconds.
5. Step 5: Transfer the spice mix to a large bowl and add the lamb mince. Stir thoroughly to combine all ingredients.
6. Step 6: If using bamboo skewers, soak them in water for 15 minutes. Then, shape the lamb mixture into rough handful-sized meatballs and thread them onto the skewers. Use your hands to flatten each meatball into an egg-like shape.
7. Step 7: Heat the grill to high. Grill the kofta kebabs for about 6 minutes on one side, then turn and cook for another 6 minutes, or until fully cooked through.
8. Step 8: Place the cooked kofta on top of the roasted aubergines. Scatter the remaining mint, chopped coriander, and pomegranate seeds over the top.
9. Step 9: Serve warm with hummus, fattoush salad, flatbreads, and tzatziki if desired.

Tips & Variations

• For extra flavor, marinate the lamb mixture in the spice blend for an hour before shaping.
• Use ground beef or a mix of lamb and beef if lamb mince is unavailable.
• To boost the smoky flavor, cook the kofta on a charcoal grill if possible.
• Swap pomegranate seeds for chopped pistachios for a crunchy texture.

Storage

Store leftover kofta and aubergines in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. The dish is best served fresh but can also be enjoyed cold in salads or wraps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lamb mixture ahead of time?

Yes, you can prepare the lamb mixture a few hours ahead and keep it refrigerated. This can even help the flavors develop more deeply before cooking.

Are there vegetarian alternatives to kofta?

Absolutely. You can use mashed chickpeas, lentils, or grated vegetables combined with similar spices to make a tasty vegetarian kofta.

Iraqi Lamb Kofta Kebabs with Roasted Aubergines and Pomegranate Seeds Recipe

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★★★★★

4.9 from 661 reviews

• Author: Ben
• Total Time: 1 hr 11 mins
• Yield: 4 servings 1x

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Description

These Iraqi lamb kofta kebabs offer a flavorful Middle Eastern feast, featuring spiced lamb meatballs grilled to perfection and served atop tender roasted baby aubergines. Enhanced with aromatic herbs, warming spices, and a drizzle of harissa butter, this dish pairs beautifully with traditional sides like hummus, fattoush salad, flatbreads, and tzatziki for a vibrant and satisfying meal.

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Ingredients

Scale 1x2x3x

Kofta Mixture

• 3 garlic cloves, crushed or grated
• Thumb-sized piece of ginger, peeled and finely grated
• 2 shallots, roughly chopped
• Small handful of parsley, roughly chopped
• 2 mint sprigs, leaves picked and roughly chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp tomato purée
• 500g lamb mince
• 1 tbsp chopped coriander
• 2 tbsp pomegranate seeds

Roasted Aubergines

• 6 baby aubergines
• 4 tbsp olive oil
• 2 tsp ground cumin
• Salt and freshly ground black pepper, to season

Harissa Butter Sauce

• 75g butter
• 2 tbsp harissa
• Pinch of salt

To Serve (Optional)

• Hummus
• Fattoush salad
• Flatbreads
• Tzatziki

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Instructions

1. Prepare and roast the aubergines: Preheat your oven to 180C (160C fan)/gas mark 4. Slice the aubergines in half lengthways and score their flesh crosswise without cutting all the way through. Mix the olive oil with ground cumin and season well with salt and pepper. Brush this mixture over the aubergine halves. Place them cut-side up on a baking tray and roast for 45 minutes or until the aubergines are soft and cooked through. Remove from the oven and arrange on a serving platter.
2. Make the harissa butter sauce: In a small pan, melt the butter over medium heat. Add the harissa paste and a pinch of salt, frying gently for a few minutes to infuse the flavors. Once ready, drizzle the harissa butter over the roasted aubergines, spreading it evenly.
3. Create the kofta spice mix: In a food processor, combine garlic, ginger, shallots, parsley, half the mint leaves, ground cumin, ground coriander, ground cinnamon, tomato purée, and season with 1 teaspoon salt and freshly ground black pepper. Blitz for about 30 seconds until finely chopped and well blended.
4. Mix the lamb: Transfer the lamb mince into a large bowl. Add the spice mixture from the food processor and the chopped coriander. Stir thoroughly until all the ingredients are well incorporated. If using bamboo skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
5. Form and skewer the koftas: Take rough handfuls of the lamb mixture and shape them into oval, egg-like meatballs. Thread these onto the skewers, pressing gently to ensure they hold their shape. Continue until all the mixture is used up.
6. Grill the koftas: Preheat the grill to high. Place the skewers on a grill rack and cook for approximately 6 minutes on one side. Flip and grill for another 6 minutes or until the meat is fully cooked through, nicely browned and slightly charred on the outside.
7. Assemble and serve: Lay the grilled kofta kebabs over the harissa-drizzled roasted aubergines. Scatter the remaining fresh mint leaves, chopped coriander, and pomegranate seeds over the top for freshness and color. Serve immediately with optional sides like hummus, fattoush salad, flatbreads, and tzatziki for a complete Middle Eastern meal.

Notes

• Soaking bamboo skewers before grilling prevents them from burning or catching fire under high heat.
• The harissa butter adds rich, spicy flavor to the aubergines—adjust the amount of harissa according to your preferred spice level.
• You can substitute lamb with beef mince if preferred, though lamb provides the authentic flavor.
• Ensure aubergines are scored but not cut through to allow even roasting and flavor absorption without disintegrating.
• For a gluten-free meal, serve with gluten-free flatbreads or omit.

• Prep Time: 20 mins
• Cook Time: 51 mins
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Keywords: Iraqi lamb kofta, lamb kebabs, Middle Eastern recipe, roasted aubergines, harissa butter, grilled kofta, spiced lamb meatballs