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Hayden Quinn’s Lamb Kofta w/ Cumin, Fennel & Aleppo Pepper

Lamb Recipes
Hayden Quinn’s Lamb Kofta w/ Cumin, Fennel & Aleppo Pepper
20 minutes
15 minutes

This is a super versatile recipe - turn these kofta into patties for a burger, meatballs for a pasta or salad or even bulk it out and create a super tasty meatloaf. This simple meal is a mid-week winner and one the whole family will love, don't be scared by the Aleppo Pepper - it’s not super spicy and if you can’t find it, replace with smoked paprika.



  • 500g Lamb Mince
  • 1/4 cup breadcrumbs
  • 1 tbs Aleppo pepper*
  • 1 tbs ground cumin
  • 1/2 tbs fennel seeds
  • Sea salt, to taste

Tahini Yoghurt:

  • 1 cup full fat Greek style yoghurt
  • 1 tbs Tahini
  • 1/2 lemon, squeezed
  • Sea salt and pepper to taste

To Serve:

  • 3 baby cucumber, cut in quarters
  • 2 zucchini, finely shaved with peeler or mandoline
  • 1 large green chili, finely sliced
  • 1/4 red onion, finely sliced
  • Bunch mint
  • Bunch parsley
  • Lemon cheeks
  • 5 Small pita breads

* Aleppo Pepper is a warm and fruity spice with a mild heat that works well with Northern African and Middle Eastern dishes. Feel free to substitute with chili powder or smoked paprika (or a combination of the two)


Step 1
Start by bringing together all ingredients for the kofta in a large bowl. Once combined, shape large cigar shaped patties with the mince. Place on a lined baking tray. Once all the mince is shaped, leave in the fridge for 30 mins to firm slightly.

Step 2
While the kofta are in the fridge, heat bbq to medium high heat, prep all the vege and bring together the tahini yoghurt by mixing together well in a medium sized bowl.

Step 3
Cook the kofta on the bbq with hood down turning frequently until cooked through, about 10-15mins depending on the thickness of your kofta.

Step 4
Serve as you like onto pita breads with cucumber, zucchini, chili, onion, mint and parsley and a generous drizzle of the tahini yoghurt.

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