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Mint and parsley kofta with tomato and white bean salad

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  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein

Laced with parsley and mint, these lamb koftas make a delicious meal when paired with a yoghurt sauce and tomato and white bean salad.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Mint and parsley kofta with tomato, white bean salad and pita bread


  • 500g lamb, pork, beef, chicken or turkey mince
  • 2 tbs finely chopped flat-leaf parsley, basil or oregano or 1 tsp dried parsley or mixed herbs, plus 1 cup flat-leaf parsley leaves or basil, extra
  • 1/3 cup finely chopped mint or 2 tsp dried mint
  • 2 1/4 tsp ground cumin or coriander
  • 2/3 cup (190g) plain yoghurt
  • 1 tbs apple cider vinegar or white wine vinegar
  • 1/3 cup (80ml) olive oil
  • 2 x 400g cans cannellini, butter beans, chickpeas or lentils, rinsed, drained
  • 1 cup flat-leaf parsley leaves
  • 250g vine-ripened cherry tomatoes, halved, or whole tomatoes, chopped
  • 3 large pieces pita bread, lebanese bread or tortillas

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mince, chopped herbs, half the mint and 2 tsp of cumin or coraindar in a large bowl. Season. Divide into 12 even portions. Roll each portion into a 5cm log. Place koftas in the fridge for 5 mins to develop the flavours.

  2. Step 2

    Meanwhile, combine the yoghurt and the remaining herbs and cumin or corainder in a bowl. Season. Whisk vinegar and 1/4 cup (60ml) oil in a separate bowl. Season. Add the beans, chickpeas or lentils, herbs and tomato. Toss to combine. Season.

  3. Step 3

    Heat a barbecue grill or chargrill on medium. Brush koftas with some of the remaining oil. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate. Brush the bread with the remaining oil. Cook on the grill for 1 min each side or until golden and crisp. Break into pieces. Serve with the koftas, salad and yoghurt mixture.

    Serve with lemon wedges.

Lamb kofta recipe

Kofta are delicious little balls made with lamb or beef mince. They are found throughout the Middle East and also in Greece, the Balkans, India and other countries. Some cultures cook them like meatballs, while in areas such as the Middle East, the meat patties are often cooked on skewers, forming kofta kebabs (like these two-ingredient lamb and dukkah koftas).

The name kofta – sometimes also known as kefte, kefta and kofte – comes from a Persian word that means ground meat, or finely chopped meat, reflecting the traditional way kofta is prepared: with a mortar and pestle, or using a knife. These days, with minced meat available so easily, lamb kofta balls are a fast way to make a delicious meal. Serve with yoghurt mint sauce, tomato and bean salad, and grilled bread, and dinner is on the table in 30 minutes.

If you are wondering how to make lamb kofta and use them as you would other meatballs, the possibilities are endless! If you are looking for a vegetarian version, try these hearty meat-free kofta.

How to cook lamb kofta

This simple lamb kofta recipe shows just how easy they are to cook – it’s just like making meatballs in a different shape! The first step is to chop the parsley and mint. Then combine the chopped parsley and half the chopped mint with the mince and cumin, plus salt and pepper, in a large bowl. Divide into 12, then roll each portion into a 5cm long log. Place them on a tray or plate and pop in the fridge for 5 mins. Next, heat a barbecue grill or chargrill on medium. Brush the lamb kofta balls with oil and cook, turning occasionally, for 10 mins or until cooked through.

There are many delicious ways to serve kofta

Not sure what to serve lamb koftas with? A lovely fresh tomato, herb and bean salad is just one of the delicious sides you can enjoy with these delicious meatballs. Or simply enjoy easy lamb kofta with fetta flatbreads and your favourite dip. This green apple and cucumber tzatziki recipe is a great match with lamb, and this pea hommus made with frozen peas adds vibrant colour to your plate. You can make your own fluffy naan bread, too –  this two-ingredient recipe, using self-raising flour and yoghurt, is so easy.

Now get cooking

Lamb kofta balls make the perfect addition to a platter. Add the best lamb kofta recipe to your entertaining menu, and serve alongside chickpea and tomato loaded hummus, beetroot hummus with Turkish toasts, Greek-style stuffed capsicums or add to a Middle Eastern style grazing board.

You can also substitute regular meatballs with lamb kofta – try them in this recipe for easy meatball subs, or use kofta in place of beef meatballs in this recipe for meatballs with pita, tzatziki and slaw. Lamb kofta are also great in a salad and are a great match with ingredients such as tomato, fetta, haloumi, chickpeas and rocket. Try them instead of cooked lamb steaks or backstraps in a quick tomato and haloumi salad or a warm Mediterranean vegetable and lamb salad.

Nutrition Information


Energy: 3052kJ/730 Cals (35%)

Protein: 44g (88%)

Fat: 31g (44%)

Sat fat: 8g (33%)

Carb: 58g (19%)

Sugar: 13g (14%)

Fibre: 15g (50%)

Sodium: 994mg (50%)


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