Koftas, sunshine, and a wine with flair
This is a wine that really earns its place at the barbecue.
The gently spiced lamb koftas love the soft, ripe fruit of the Malbec, while the Torrontés adds a lovely aromatic lift — cutting through the richness and pairing beautifully with herbs, spices and a cooling yoghurt sauce. It’s the sort of combination that feels a bit polished but still relaxed enough for a laid-back summer evening. Like those northern Rhône Syrah/Viognier blends, it balances depth with brightness — but here it’s all sunshine, spice, grilled meat and good company.
And if you need an excuse, there's 10% off with the code MALBRON.
Simple Lamb Kofta Kebabs
- Serves: 4
- 500g lamb mince
- 1 small red onion, finely grated or minced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika (optional)
- 1 tbsp chopped fresh parsley or mint (or both)
- Salt and pepper to taste
- Olive oil, for brushing
- Flatbreads or pittas, to serve
Prep Time: 15 mins
Cook Time: 10-12 mins
Ingredients:
- For the Yoghurt Sauce (optional but recommended):
- 150g Greek Yoghurt
- Juice of 1/2 lemon
- 1 tbsp chopped mint or parsley
- Pinch of salt
- Method:
- Mix: In a large bowl, combine the lamb mince with all the other ingredients. Mix well - hands work best - until evenly combined.
- Shape: With damp hands, form the mixture into small sausage shapes around skewers. You should get 6-8 koftas.
- Chill: If you've got time, chill for 15-20 mins to help them hold their shape.
- Grill: Preheat your BBQ or grill pan to medium-high. Brush the koftas lightly with oil, then grill for 10-12 mins, turning regularly, until browned and cooked through.
- Serve: Warm flatbreads, a dollop of yoghurt sauce, maybe a simple chopped salad - and a generous glass of Malbrontes Malbec/Torrontes.
