Kofta Lamb Kebabs by Olivia Dyer & Bridy Fulvio

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  • 1 kg lamb mince
  • 1 large onion, very finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 cloves garlic, crushed
  • ¼ cup pine nuts, finely chopped
  • ½ cup finely chopped parsley
  • ¼ teaspoon MasterFoods ground nutmeg
  • ¼ teaspoon MasterFoods ground paprika
  • ½ teaspoon MasterFoods ground coriander
  • ½ teaspoon MasterFoods ground cumin
  • skewers (soaked in water before using)
  • Tzatziki dip, to serve (click here for recipe)


  1. Combine all ingredients in a bowl. Cover and refrigerate for at least 3 hours.
  2. Scoop 2 tablespoons of the mixture into your hand and thread onto a skewer.
  3. Cook on a hot barbecue grill, turning the skewers until the kebabs are cooked. Serve with mint yoghurt dipping sauce (Tzatziki dip).


Diabetic Friendly: Serve with rice and greek salad or barbecued vegetables

Low Lactose: Serve with only small amount of dipping sauce


Nutritional Analysis

Per serve: fat 16.9 g, saturated fat 5.5 g, protein 35.6 g, carbohydrate 2.3 g, sodium 127 mg, energy 1278 kJ (305 Cal), GI low

Low to No AdditivesRecipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

 Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names