15min 4 ppl
Lamb Kofta Kebab
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 32g
Carbs 30g
Fats 30g
About this dish
Spiced minced lamb moulded onto skewers with onion, parsley and warm spices, grilled until charred and served with sumac onions and yogurt.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Oniongrated and squeezed dry1
- Garlic clovescrushed2
- Flat-leaf parsleyfinely chopped4 tbsp
- red onionthinly sliced, for the garnish0.5
Meat & Poultry
- Minced Lamb20% fat600 g
Dairy & Eggs
- Full-Fat Plain Yogurtto serve150 g
Dried Goods
- Pitta breadwarmed, to serve4
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Coriander1 tsp
- Ground Allspice1 tsp
- Ground cinnamon0.5 tsp
- Aleppo pepper1 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
- Sumacfor the onion garnish1 tsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Metal skewers
- Griddle pan
- Meat thermometer
- Tongs
Method
1
Combine the minced lamb, grated onion, garlic, flat-leaf parsley, ground cumin, ground coriander, ground allspice, ground cinnamon, Aleppo pepper, fine sea salt and black pepper in a large bowl and mix thoroughly with your hands.
Approx. 8 minutes
2
Divide the mixture into eight portions and mould each one around a metal skewer into a long oval shape.
Approx. 10 minutes
3
Cover and refrigerate the skewers for 30 minutes to firm up.
Approx. 2 minutes
4
Toss the sliced red onion with the sumac in a small bowl and set aside for the garnish.
Approx. 3 minutes
5
Heat a griddle pan over high heat and cook the kofta skewers for 10 minutes, turning regularly, until browned on all sides.
Approx. 10 minutes
6
Check with a meat thermometer that the centre of a kofta has reached an internal temperature of at least 71°C.
Approx. 2 minutes
7
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
8
Serve the kofta skewers with the warm pitta bread, yogurt and sumac onions.
Approx. 4 minutes
