Pork 

Pork & Lamb Koftas, A Spiced Middle Eastern Delight

Steynsburg pork

INGREDIENTS

  • 300g (10.5 oz) ground pork
  • 300g (10.5 oz) ground lamb
  • 1 small onion, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional but adds freshness)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp chili flakes (optional for heat)
  • 1½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp breadcrumbs (optional, for extra binding)

For serving:

  • Warm pita or flatbreads
  • Fresh chopped parsley
  • Lemon wedges
  • Yogurt-tahini sauce or tzatziki

STEP 1

In a large mixing bowl, combine pork, lamb, onion, garlic, parsley, mint, spices, and breadcrumbs. Mix gently with your hands until well combined but not overworked — this keeps them tender.

STEP 2

Divide the mixture into 8–10 portions. Shape each into long oval or cylindrical patties. If using skewers, mold the mixture tightly around them.

STEP 3

Grilling (best for smoky flavor):

  • Preheat grill to medium-high.
  • Lightly oil the grill grates.
  • Grill koftas for 8–10 minutes, turning every 2–3 minutes until nicely browned and cooked through.

Pan-searing:

  • Heat a skillet with a bit of olive oil over medium heat.
  • Sear each side for 3–4 minutes until browned and cooked.

Oven-baking:

  • Preheat oven to 200°C / 400°F.
  • Bake on a lined sheet for 15–18 minutes, flipping halfway.

STEP 4

Place koftas on a platter with warm pita, fresh parsley, lemon wedges, and a drizzle of yogurt-tahini or tzatziki sauce.

 

Chef’s Tips

  • Add chopped chili or harissa paste for a spicy kick.
  • Rest the meat mixture in the fridge for 30 minutes before shaping for firmer koftas.
  • Pair with a fresh cucumber-tomato salad or tabbouleh for a full Middle Eastern feast.

Printable Recipe Cards

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