Lamb Kofta
Ingredients
1.5lbs ground beef or ground lamb
1/2 small onion, grated and squeezed
3 garlic cloves, finely chopped
1 cup parsley, chopped
1/2 Tbsp sumac (optional)
1 tsp ground cinnamon
2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp nutmeg
1 tsp paprika
1/2 tsp cayenne
1 tsp salt
1/2 tsp pepper
- For Serving
cucumber
tomato
tzatziki
red onion
saffron rice or pita bread
Directions
- Mix all the ingredients in a large bowl until well combined. Store it covered in the refrigerator for at least one hour, or overnight for enhanced flavors.
- If using wooden skewers, soak them in water for about 30 minutes to an hour.
- Divide the mixture into 8 roughly even balls. Mold each ball into a cylinder. Insert the skewer into the kebab. They should be about 1 inch in thickness.
- Place the kofta kebabs on the preheated, oiled griddle pan (see notes for oven and grill instructions). Cook until cooked and browned throughout, rotating the skewers with tongs every 2-3 minutes, for a total of 8-10 mins. The cooking time will depend upon the thickness of kebabs.
- Serve immediately with side fixings like tomato, cucumber, onion, tzatziki, feta, saffron rice or pita bread.
Notes
- You can bake these in a preheated oven at 350°F. Lightly grease a baking sheet and line up the koftas. Bake for 30 minutes, turning half way through.
- For outdoor grilling, preheat the grill to 450° to 550°F and grill till brown all over, about 6-8 minutes, turning a few times.
- From this blog