Harissa Welsh Lamb koftas

  • Prep time 20 mins
  • Cook time 15 mins
  • Serves 4


  • 450g lean PGI Welsh Lamb mince
  • 1 tbsp harissa paste
  • 1 clove garlic, crushed
  • 5 sundried tomatoes, chopped
  • Seasoning
  • Bamboo skewers, soaked in cold water

For the Greek-style salad:

  • 1 large beefsteak tomato, cubed
  • ¼ cucumber, cubed
  • 4 sundried tomatoes, chopped
  • Pinch of dried oregano
  • 50g feta cheese, crumbed
  • Salt and pepper
  • 2 tbsp fresh parsley, roughly chopped


  • Energy: 1412 KJ
  • Calories: 340 kcals
  • Fat: 24.1 g
  • Of which saturates: 3 g
  • Salt: 2.1 g
  • Iron: 3.4 mg


  1. First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning.
  2. Next divide the mixture into eight portions and mould into sausage shapes.
  3. Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure.
  4. Place the newly crafted koftas on a plate, cover and cool in the fridge for 15-20 minutes.
  5. Now preheat the grill, remove the koftas from the fridge and place under the hot grill. Cook for about 12 minutes or until golden and cooked through.
  6. With the lamb koftas cooking, toss together the beef steak tomato, cucumber, sundried tomato, dried oregano, feta cheese and fresh parsley – sprinkle with a little seasoning.
  7. Serve the delicious koftas with a Greek style salad and toasted pitta breads.
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