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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
