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Chesswood Recipes

Spicy lamb Kofta & Mushroom Skewers

These spicy little numbers are great for a BBQ- accompanied with refreshing Tzatziki dip and warm pitta bread. Or when the skies are grey, enjoy as a main meal for two served with pilaff rice and fresh chutney.


  1. Using a food processor work together the lamb, onions, garlic, mint, cumin and coriander until the mixture forms a paste. Season with a little salt.
  2. Have ready 4 small skewers (soaked in water if wooden). Form the minced meat into 8 small sausages and thread onto skewers and alternate with the mushrooms.
  3. Grill for 12 minutes – turning as required until golden brown, brush the lamb and Chesswood mushrooms with a little oil halfway through cooking.
  4. Enjoy with a squeeze of fresh lime and Tzatziki dip.


Tip: Make your own Tzatziki dip by mixing chopped spring onion, diced cucumber and mint with natural yoghurt.

Ready in: 20 minutes

Serves 4


  • 500g lean minced lamb
  • 6 spring onions
  • trimmed and chopped
  • 2 garlic cloves
  • coarsely chopped
  • 2 tsp fresh mint
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 295g can of Chesswood button mushrooms
  • A little vegetable oil for brushin
  • 1 lime in quarters for garnish