• North African-style Kofta Kebabs
  • North African-style Kofta Kebabs
  • North African-style Kofta Kebabs
  • North African-style Kofta Kebabs

North African-style Kofta Kebabs 4 x 100g


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  • 4 x 100g kebabs in each pack (approx.)

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  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Winner of best meat kebab : Good Housekeeping's BBQ Taste Test 2021

Freshly ground shoulder of lamb* is highly-spiced with classic North African flavours of cumin seed, coriander seed, fennel seed, cinnamon stick and chilli powder - we also add an array of fresh ingredients including white onion, red chillies, garlic and coriander leaf.

It seems unnecessary to deviate too far from the most obvious of garnishes when serving lamb kebabs. They almost certainly want to be pulled off the skewer and into the warm embrace of a soft, fresh flatbread. A simple yoghurt dressing with fresh mint, raw garlic and sumac through it, dolloped on top makes perfect sense. A chopped salad of cucumber, radishes, gem lettuce and tomato would make for a great accompaniment, chop up a couple of flatbreads and either grill them on the barbecue or fry them in a little oil to fold through the salad. Tahini can make a great base for a dressing; lots of lemon juice, a little raw garlic and extra virgin olive oil, plus a good splash of water (as tahini can go incredibly thick) all blitzed together in a food processor or blender.

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale North African-style Kofta Kebabs are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Lamb shoulder and breast (76%), spring water, rice flour, fresh white onion, fresh red chilli, fresh coriander leaf, coarse sea salt, fresh garlic, ground caraway seed, ground paprika, ground coriander seed, ground cumin seed, chilli powder, ground black pepper, ground cinnamon stick, ground fennel seed, preservative (sulphur dioxide).

  • Allergy advice for allergens see ingredients in bold
  • North African-style Kofta Kebabs are naturally free-from gluten

Cooking advice

Absolutely the best way to cook North African-style Kofta Kebabs is over hot coals, they are the perfect marriage to a barbecue's smoky char. Once the flames have died down and the coals are beginning to turn a grey-white, then you are ready to cook. Run them with a little oil and a conservative sprinkle of sea salt and lay them on the grill – rotate them regularly and only remove them when they have the desired amount of colour.

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