Iraqi Lamb Kofta Kebabs with Roasted Aubergines and Pomegranate Seeds Recipe
Introduction
Iraqi lamb kofta kebabs are a flavorful and aromatic dish that combines spiced lamb meatballs with roasted baby aubergines. This recipe offers a delightful balance of warm spices, fresh herbs, and vibrant pomegranate seeds, perfect for a comforting family meal or a gathering with friends.
Ingredients
- 3 garlic cloves, crushed or grated
- Thumb-sized piece of ginger, peeled and finely grated
- 2 shallots, roughly chopped
- Small handful of parsley, roughly chopped
- 2 mint sprigs, leaves picked and roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tbsp tomato purée
- 500g lamb mince
- 1 tbsp chopped coriander
- 2 tbsp pomegranate seeds
- Hummus, fattoush salad, flatbreads, and tzatziki, to serve (optional)
- 6 baby aubergines
- 4 tbsp olive oil
- 2 tsp ground cumin (for aubergines)
- 75g butter
- 2 tbsp harissa
Instructions
- Step 1: Preheat the oven to 180°C/160°C fan/gas mark 4. Slice the baby aubergines in half lengthways and score the flesh crosswise, being careful not to cut all the way through.
- Step 2: In a small bowl, combine the olive oil and 2 tsp ground cumin. Season well, then brush this mixture over the aubergines. Roast in the oven for 45 minutes or until the aubergines are soft. Remove and place on a platter.
- Step 3: Melt the butter in a small pan over low heat. Add the harissa and a pinch of salt, frying gently for a few minutes. Drizzle this spicy butter over the roasted aubergines.
- Step 4: Meanwhile, place the garlic, ginger, shallots, parsley, half of the mint leaves, 2 tsp cumin, 2 tsp coriander, cinnamon, tomato purée, and 1 tsp each salt and freshly ground black pepper into a food processor. Blitz until finely chopped, about 30 seconds.
- Step 5: Transfer the spice mixture to a large bowl and add the lamb mince. Mix well until fully combined. If using bamboo skewers, soak them in water for 15 minutes before use.
- Step 6: Take rough handfuls of the lamb mixture and form into meatballs. Thread these onto the skewers, then gently roll each meatball in your hands to flatten into an egg-like shape. Repeat until all the lamb mixture is used.
- Step 7: Preheat the grill to high. Grill the kofta kebabs for about 6 minutes on one side, then turn and cook for a further 6 minutes until the meat is cooked through.
- Step 8: Serve the kofta kebabs on top of the roasted aubergines. Scatter over the remaining mint, chopped coriander, and pomegranate seeds. Enjoy with hummus, fattoush salad, flatbreads, and tzatziki if desired.
Tips & Variations
- For a smoky flavor, grill the kofta kebabs over charcoal if possible.
- You can substitute lamb mince with beef or a mix of lamb and beef.
- Adding a pinch of chili flakes to the spice mixture will bring extra heat if you enjoy spicier food.
- To make this recipe gluten-free, ensure that any flatbreads served are gluten-free or omit them.
Storage
Store any leftover kofta kebabs and aubergines in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve their texture and flavor. Avoid microwaving if possible, as it may dry out the lamb.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the kofta mixture in advance?
Yes, you can mix the lamb and spices up to a day ahead. Keep it well covered in the refrigerator and shape into kebabs just before cooking to maintain freshness.
What can I serve with Iraqi lamb kofta kebabs?
This dish pairs wonderfully with hummus, fattoush salad, fresh flatbreads, and tangy tzatziki. These sides complement the rich spices and roasted aubergines perfectly.
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Iraqi Lamb Kofta Kebabs with Roasted Aubergines and Pomegranate Seeds Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
These Iraqi lamb kofta kebabs are a flavorful Middle Eastern dish featuring spiced lamb meatballs grilled to perfection and served on a bed of roasted cumin-scented aubergines drizzled with harissa butter. The kebabs are garnished with fresh herbs and pomegranate seeds and pair wonderfully with traditional sides like hummus, fattoush salad, flatbreads, and tzatziki, making for a vibrant, aromatic, and satisfying meal.
Ingredients
Scale
For the Aubergines
- 6 baby aubergines
- 4 tbsp olive oil
- 2 tsp ground cumin
- Salt and freshly ground black pepper, to season
- 75g butter
- 2 tbsp harissa
For the Kofta Kebabs
- 3 garlic cloves, crushed or grated
- Thumb-sized piece of ginger, peeled and finely grated
- 2 shallots, roughly chopped
- Small handful of parsley, roughly chopped
- 2 mint sprigs, leaves picked and roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tbsp tomato purée
- 500g lamb mince
- 1 tbsp chopped coriander (additional)
- 2 tbsp pomegranate seeds
- Salt and freshly ground black pepper, to taste
To Serve (Optional)
- Hummus
- Fattoush salad
- Flatbreads
- Tzatziki
Instructions
- Prepare and roast the aubergines: Heat the oven to 180°C (160°C fan)/gas mark 4. Slice the aubergines in half lengthways and score the flesh crosswise without cutting through the skin. In a small bowl, mix olive oil, ground cumin, and a good pinch of salt and pepper. Brush this mixture over the aubergine halves and place them on a baking tray. Roast in the oven for 45 minutes or until the aubergines are tender and cooked through.
- Make the harissa butter: While the aubergines roast, melt the butter in a small pan over medium heat. Add the harissa and a pinch of salt, frying gently for a few minutes to combine the flavors. Set aside.
- Make the kofta spice mix: In a food processor, combine garlic, ginger, shallots, parsley, half of the mint leaves, ground cumin, ground coriander, ground cinnamon, tomato purée, 1 tsp salt, and freshly ground black pepper. Blitz until finely chopped, about 30 seconds.
- Mix the lamb kofta: Transfer the spice mixture to a large bowl. Add the lamb mince and stir thoroughly to combine all the ingredients evenly, forming a spiced lamb mixture.
- Prepare the skewers: If using bamboo skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
- Form the kofta kebabs: Take rough handfuls of the lamb mixture and mold them into meatballs. Thread these meatballs onto the skewers, then roll each meatball gently in your hands to shape them into an elongated, egg-like form until all mixture is used.
- Grill the kofta: Preheat the grill to high. Place the kofta kebabs on a grill rack or tray and grill for about 6 minutes on one side. Turn and grill for another 6 minutes or until the kofta is cooked through and browned on the outside.
- Finish the aubergines: Remove the roasted aubergines from the oven and transfer them to a serving platter. Drizzle the harissa butter evenly over the hot aubergines to infuse rich flavor.
- Assemble and garnish: Place the grilled kofta kebabs atop the aubergines. Scatter the remaining chopped mint, coriander, and pomegranate seeds over the dish for freshness and a burst of color.
- Serve: Serve the dish warm alongside optional sides such as hummus, fattoush salad, flatbreads, and tzatziki to complement the flavors.
Notes
- If you don’t have a grill, kofta can be cooked under a hot broiler or on a grill pan over medium-high heat.
- Soaking bamboo skewers before grilling prevents them from burning.
- The harissa butter adds a spicy and rich flavor that can be adjusted by modifying the amount of harissa used.
- Feel free to substitute lamb mince with beef or a mix of beef and lamb for a different flavor profile.
- The dish pairs beautifully with fresh salads and creamy dips to balance the spiced meat.
- Leftover kofta can be stored in the refrigerator for up to 2 days and reheated gently to maintain juiciness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Iraqi lamb kofta, lamb kebabs, Middle Eastern kofta, grilled lamb meatballs, roasted aubergines, harissa butter, spiced lamb kebabs
