Lamb kofte kebabs

Lamb kofte kebabs

By
From
Meat
Serves
4–6
Photographer
Dean Cambray

These spicy minced meat kebabs are popular all around the Middle East and Eastern Mediterranean. Think of them as a sort of skinless sausage, moulded around a skewer. If you can, try to find long, flat metal skewers for this dish as they hold the kofte better.

Ingredients

Quantity Ingredient
1kg lamb leg or shoulder, minced
1/2 onion, finely diced
2 garlic cloves, crushed
1 tablespoon ground sumac
1 tablespoon cumin seeds, dry-roasted and ground
2 teaspoons chilli powder
1 teaspoon coriander seeds, dry-roasted and ground
1/4 cup coriander leaves, chopped
1/4 cup parsley leaves, chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

Method

  1. Combine all the ingredients in a large mixing bowl. Use your hands to squish everything together thoroughly, so that the onion, garlic, spices and herbs are evenly distributed. Cover and refrigerate for 20 minutes to allow the flavours to develop.
  2. When ready to cook, preheat a barbecue or griddle to its highest temperature. Use wet hands to divide the kofte mix into 12 portions and mould each one around a flat metal skewer into a long sausage shape.
  3. Cook the kofte for 5–8 minutes, turning frequently, until golden brown and cooked through. Serve with your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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