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Lebanese Lamb Koftas

Lebanese Lamb Koftas

with Quinoa & Lemon Yoghurt

Plate up dinner tonight with this fragrant, Middle Eastern signature dish. These juicy koftas are packed with a flavourful, mild spice blend and a delicate bite from the hidden pine nuts. With a finishing drizzle of zesty yoghurt, we rate this mouth-watering meal 4/4 koftas!

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 packet

tri colour quinoa

(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )

½ cube

vegetable stock powder

3 clove


2 unit


1 bunch


1 unit


½ unit


1 packet

lamb mince

1 packet

pine nuts

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

chermoula spice blend

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 tub

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1.5 cup


¼ tsp


1 unit


(Contains Egg; )


Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3570 kcal
Fat34.7 g
of which saturates13.7 g
Carbohydrate75.9 g
of which sugars23 g
Dietary Fibre0 g
Protein52.9 g
Cholesterol0 mg
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Chopping board
Large Bowl
Large Non-Stick Pan
Medium Pan
Small Bowl


cook quinoa

Finely chop the garlic (or use a garlic press). Rinse the tri-colour quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add 1/3 of the garlic and cook until fragrant, 1 minute. Add the quinoa, water, and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer until tender, 15 minutes. If any liquid remains, drain then return to the pan. Set aside to cool.

prep veg

While the quinoa is cooking, finely chop the tomato. Pick and finely chop the parsley. Grate the carrot (unpeeled). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. In a medium bowl, combine the tomato, carrot, a squeeze of lemon juice and 1/2 the parsley.

make kofta

In a large bowl, combine the lamb mince, pine nuts, remaining garlic, chermoula spice blend, salt, egg and fine breadcrumbs. Using damp hands, shape the lamb mixture into 6cm x 2.5cm koftas and place on a plate. You should get 4 koftas per person.

cook kofta

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the lamb koftas and cook, turning until browned, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 7-9 minutes. TIP: The koftas are cooked when they are no longer pink inside.

make dressing

While the koftas are cooking, combine the Greek yoghurt and a good squeeze of lemon juice in a small bowl. Season to taste with salt and pepper. Add the lemon zest to the saucepan with the quinoa and stir to combine.

serve up

Divide the quinoa between plates and top with the Lebanese koftas. Serve with tomato and carrot salsa on the side. Serve with the lemon yoghurt and garnish with the remaining parsley.