Place the minced lamb in a large bowl. Add the very finely chopped onion.
Add the crushed garlic, finely chopped green chilli and fresh coriander. Mix to distribute evenly through the lamb.
Add all the dry spices (cumin, ground coriander, paprika, hot chilli powder) salt and black pepper. Mix thoroughly with your hands until all spices are evenly distributed.
Cover the bowl with cling film and refrigerate for at least 1 hour, ideally 3-4 hours or overnight. This resting period allows the flavours to develop and the proteins to bind, which helps the kofta hold their shape during cooking.
When ready to cook, wet your hands with cold water. Take a handful of the mixture (approximately 100g) and mould it firmly around a flat metal skewer in a sausage shape approximately 15cm long. Squeeze firmly, the tighter you pack the meat the less likely it is to fall off during cooking.
Place the shaped koftas on a tray and refrigerate for a further 30 minutes if time allows. This second chilling firms the shape further.
To cook in a tandoor: Lower skewers vertically into a fully heated tandoor (400°C+). Cook for 6-8 minutes until charred on the outside and cooked through. The high heat and clay environment give an unbelievably good result. See our tandoor cooking guide for full technique. To cook on a BBQ: Place over hot coals and cook for 10-12 minutes, turning every 3-4 minutes, until charred at the edges and cooked through.
To cook on a griddle pan: Heat a ridged griddle pan over high heat until smoking. Cook for 10-12 minutes, turning every 3-4 minutes, until cooked through with good grill marks.
Rest for 3-4 minutes before serving. This allows the juices to redistribute and makes the kofta easier to slide off the skewer.
