AIP Friendly Lamb Koftas with Fresh Mint
These herb-packed lamb skewers are smoky, fragrant, and deeply satisfying — the kind of meal that feels special enough for company but comes together on a weeknight without much fuss. Ground lamb gets mixed with grated onion, minced garlic, fresh mint, parsley, turmeric, ginger, and Ceylon cinnamon, then shaped onto skewers and grilled or pan-seared until beautifully browned. The spice blend is where the magic happens: warm and aromatic without relying on any of the nightshade-family ingredients that make so many seasoned meat dishes off-limits on an elimination protocol. A quick blended mint sauce — bright green, tangy from apple cider vinegar, and ready in minutes — doubles down on the fresh herb flavor and gives you something cool to dip into alongside the sizzling koftas. Chilling the formed skewers for 30 minutes before cooking is a small step that makes a real difference, keeping everything intact as it hits the heat. Serves 4, and the leftovers reheat beautifully if you're lucky enough to have any.
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Learn more →Ingredients
4 servings
For the koftas
- 1 ½ lb ground lamb
- 4 cloves garlic, minced
- ½ small yellow onion, grated
- 2 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp salt
- 1 tbsp olive oil
For the mint sauce
- 1 cup fresh mint leaves, packed
- ¼ cup fresh parsley
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- 2 tbsp water
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the mint sauce: combine the 1 cup mint leaves, 1/4 cup parsley, 2 tbsp olive oil, apple cider vinegar, 1 clove garlic, 1/4 tsp salt, and water in a blender or small food processor. Blend until smooth and bright green, scraping down the sides once. Transfer to a small bowl and set aside.
- 2
In a large mixing bowl, combine the ground lamb, minced garlic, grated onion, 2 tbsp chopped mint, 2 tbsp chopped parsley, turmeric, ginger, Ceylon cinnamon, and 1 tsp salt. Mix with your hands until the spices and aromatics are evenly distributed throughout the meat.
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