Dilmah Seven Star Tea

Gentle Minty Green Tea Lamb Koftas

Food : Appetisers

Gentle Minty Green Tea Lamb Koftas

IngredientsLamb Koftas

  • 1kg Leg or shoulder of lamb, cut into 2cm cubes
  • 3 tablespoons Dilmah Exceptional Gentle Minty Green Tea, brewed strong, strained, liquid reserved; 2 teaspoons of brewed tea leaves reserved
  • 2 medium brown onions, thinly sliced
  • 2-3 tablespoons coarsely chopped flat-leaf parsley
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Pinch of allspice (optional)
  • 3-4 tablespoon roasted pine nuts (optional)


  • 1 green cucumber, coarsely grated
  • 250g Greek-style yoghurt
  • ½ teaspoon ground white pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon olive oil
  • 1 teaspoon salt


  • Preheat a charcoal grill.
  • Place the lamb and brewed Gentle Minty Green Tea in a large glass or ceramic bowl.
  • Cover and place in the fridge for 30 minutes to marinate.
  • Transfer the lamb to the bowl of a food processor with the onion, parsley, salt and pepper and process until finely chopped. Transfer to a bowl.
  • Add the all spice, pine nuts and reserved tea leaves and mix until well combined.
  • Shape lamb into 10cm-long oval shapes and place on a plate.
  • Place in the fridge to set.
  • Meanwhile, to make the tzatziki, use your hands to squeeze as much liquid from the cucumber as possible.
  • Place in a bowl.
  • Add the yoghurt, pepper, lemon juice, vinegar, garlic, oil and salt and stir to combine.
  • Cook the kebabs on the charcoal, turning occasionally, for 5-8 minutes until well browned on all sides and cooked through.
  • Arrange on serving platter.
  • Serve immediately with tzatziki.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Gentle Minty Green tea

Created by : Peter Kuruvita