These herby Veggie Packed Lamb Koftas are easy to cook in a big batch for a crowd and we have also found a way to sneak some extra vegetables in to a traditionally meaty dish.
Put the lamb into a food processor and blend until minced.
Put in a bowl with the rest of the ingredients and mix until everything is combined.
Divide in to 8 balls and then roll each out in to sausage shapes and carefully thread them on to wooden skewers. Make sure the skewers have soaked for 30 minutes so they don't burn.
Put the lamb koftas in the fridge for 30 minutes, so they are chilled and hold together.
Heat 1 tablespoon of olive oil in a large frying pan and add the lamb koftas (cook in batches if needed). Cook for 7-8 minutes, turning so all sides are cooked.
Serve with Flatbreads, slaw, tzatziki and feta.
Notes
We used carrot and courgette as the hidden vegetables, but you could shred some mushrooms to mix in, as they have a meaty texture.
Serve these koftas with homemade flatbreads, tzatziki, hummus and slaw.
Some creamy feta sprinkled on top of these really tops the dish off.
Not a fan of lamb? You can make these with beef or pork instead.