Lamb kofta

Name: Lamb kofta
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 8 skewers
Cuisine: Middle Eastern
Ingredients: 600 g lamb mince, about 20% fat; 1 small onion, grated and squeezed; 2 clove garlic, crushed; 4 tbsp flat-leaf parsley, finely chopped; 2 tbsp mint, finely chopped; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 0.5 tsp ground cinnamon; 0.5 tsp ground allspice; 0.25 tsp cayenne, optional; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil, for brushing

1 h 2
Prep 20 min
Cook 12 min
8 skewers
easy

Start cooking

Spiced lamb mince mixed with grated onion, garlic, parsley, mint and warm spices, moulded onto skewers and grilled until browned and juicy.

Method

1
Grate the onion coarsely, then squeeze it in your hands and throw away the juice.
2
Put everything except the oil in a bowl and knead with your hands until the mixture is sticky and holds together.
3
Divide it into 8 equal portions.
4
With wet hands, mould each portion around a skewer into a sausage about 15 cm long, pressing firmly.
5
Lay the skewers on a tray and chill until firm.
6
Heat the barbecue, grill or griddle pan until very hot.
7
Brush the kofta with oil and cook, turning every 2 minutes, until browned all over and just cooked through.
8
Rest for a couple of minutes before serving.

Notes

Flat metal skewers grip the meat best. Without skewers, shape the mixture into small oval patties and fry them in a pan.
Serve with warm flatbreads, tzatziki or plain yogurt, and a chopped salad.

Equipment

Coarse grater, Mixing bowl, 8 flat metal skewers, Tray, Barbecue, grill or ridged griddle pan

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