Steak and boerewors are fantastic, but a nice braai may also include sosatie and kebab. But this time you want to switch things up a little without straying too far from the original concept. Middle Eastern cuisines served as inspiration for these lamb and mushroom koftas with cumin yoghurt sauce. When placed inside a pita, these meaty delicacies on a stick become convenient to consume with your hands.
Lamb and mushroom koftas suggestions
Koftas are a kind of meatball popular in many parts of Asia and Eastern Europe, with its roots in countries like Turkey. You may substitute beef or pork if you want, but lamb is fine too. The beef is wonderfully seasoned, and the mushrooms and yoghurt sauce keep it tender and juicy. When served, cut the koftas into the pita or take them off the stick and eat them by themselves with a hearty serving of the sauce.
Try these lamb and mushroom koftas with cumin yoghurt sauce in a warm pita for a delicious sosatie to go with your braai.
Lamb and mushroom koftas recipe
Course: Main
Cuisine: Turkish, Middle East
Difficulty: Easy
Servings: +/- 10 koftas
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients
- For the Koftas
-
500 g white button mushrooms
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500 g lamb mince
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30 g breadcrumbs
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2 cloves garlic, grated
-
4 tbsp. fresh parsley, chopped
-
2 tsp ground cumin
-
2 tsp ground coriander
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1 tsp sumac
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1 tsp ground ginger
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½ tsp cinnamon
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½ tsp cayenne pepper
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2 tsp salt
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½ tsp freshly ground black pepper
- For the yoghurt sauce
-
250 ml double cream plain yoghurt
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1 tbsp. lemon juice
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1 clove garlic, finely grated
-
1 tsp ground cumin
-
salt and pepper, to taste
- To serve
-
8 large pitas / 16 mini pitas
-
fresh lettuce
-
fresh mint leaves
-
lemon wedges
- Extras
-
olive oil for cooking
-
salt and pepper to taste
Method
- Working in batches, place mushrooms in a food processor and blitz until fine.
- Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool.
- In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well.
- Divide the mixture into 10 even balls.
- Using damp hands, shape the mixture around 10 medium-sized metal skewers.
- Place in the fridge while you preheat the braai.
- Heat braai to medium high. Brush grates with a little neutral oil.
- Braai koftas until golden brown all over and just cooked through. Allow to rest for 5 minutes.
- Whisk yoghurt sauce ingredients together and season to taste.
- Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce. Sprinkle everything with mint leaves and flaky salt.
- Serve with lemon wedges.