Lamb kofta kebabs

Lamb kofta kebabs

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Lamb is naturally more fatty than beef, so these kebabs stay wonderfully juicy when cooked over hot coals. The onion chutney is sweet with a chilli kick and goes perfectly with the spiced kebabs.

Ingredients

Quantity Ingredient
500g lamb mince
5cm piece ginger, peeled and grated
2 garlic cloves, crushed
handful mint, finely chopped
handful coriander, finely chopped
1 red chilli, deseeded and finely chopped
2 teaspoon ground cumin
2 teaspoon ground coriander
salt
freshly ground black pepper

For the onion chutney

Quantity Ingredient
2 small onions, thinly sliced
1 lemon, juiced
2 tablespoon tomato ketchup
1 tablespoon mango chutney
1/2 teaspoon chilli powder

To serve

Quantity Ingredient
4 flatbreads
1/2 iceberg lettuce, shredded
natural yogurt, (optional)

Method

  1. Put the lamb mince into a large bowl and add the ginger, garlic, mint, and most of the coriander, reserving a little for garnish. Add the chilli and spices with plenty of seasoning. Massage with your hands for 2 minutes; this will combine the ingredients and help the kebabs stay together as they cook.
  2. Divide the lamb mixture into 4 equal portions and using damp hands, squeeze the meat onto 4 thick, long skewers. Grease a baking sheet with a little oil and lay the kofta in a single layer. Set aside.
  3. To make the onion chutney, mix all the ingredients together in a small bowl. Season and set aside.
  4. Heat a grill or barbeque to high. Cook the kofta for 8 minutes, turning halfway through, until golden and cooked through. Serve rolled in a flatbread with the onion chutney, lettuce, remaining coriander, and a dollop of yogurt, if liked.
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