Goat Kofta

Another offering for #goatober, just like our previous recipe for goat merguez sausages.

We’ve used the same blend of ingredients as the merguez to create these tasty little kofta kebabs. The sausagemeat here adapts perfectly to become another North African inspired dish.

Goat is a great substitute for lamb, which is the traditional choice of meat for kofta.  It has a similar taste, a little sweeter but not as strong in flavour.


500g ground shoulder of goat

35 grams roasted red peppers, finely chopped

2 tablespoons red wine

1 gram ground black pepper

6 grams rock salt

3 grams Spanish paprika

3 grams dried thyme

1/2 gram dried chilli flakes

2 cloves of garlic, minced


Combine all the ingredients together. Mould onto a clean kebab skewer, to form a cylindrical shape around the skewer. Refrigerate overnight, or for at least two hours. This will help the patties firm up so that they cling to the skewers and as a result are easier to cook.

Light your grill. Once the coals are hot, hit the kebabs onto your grill. Sear on all sides until cooked through.

As pictured, we’ve served this up in a flat bread with some harissa yoghurt, parsley, roasted red peppers and pomegranates.


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