Chefs Binge · Middle Eastern · Serves 3 servings (makes 5 koftas)
Lamb Kofta Recipe
Lamb mince with parsley, mint and warm spices, shaped onto skewers and grilled over a high heat until charred outside and just cooked through.
Prep
15 min
Cook
15 min
Total
30 min
Serves
3 servings (makes 5 koftas)
Per serving
700 kcal
Ingredients
600 g Lamb mince - Standard lamb mince, around 20% fat. Lean mince dries out on the grill and is harder to keep on the skewer.
1 Onion, medium size - diced
4 Garlic cloves
1 handful Fresh parsley
½ handful Fresh mint
1 tbsp Breadcrumbs
1 tsp Chilli powder
1½ tsp Ground cumin
1½ tsp Paprika
½ tsp Ground All Spice
½ tsp Black pepper
1 pinch Nutmeg
1 tsp Salt - (6g) (1% salt per 100g of meat)
2 tbsp Olive oil - for brushing koftas
Equipment
Metal Skewers · Cast Iron Griddle Pan · Food processor
Method
1
Preparing the Mixture. Place all the Kofta ingredients, except for the meat, in a food processor and blend until combined. Take out half of the mixture and add in half of the meat. Process the mixture until the meat is finely minced, then transfer it to a bowl. Repeat the process with the other half of the mixture and meat, and mix everything together. Refrigerate the mixture until you are ready to use it.(If you do not have a food processor, you can finely dice the onion and mince the garlic, then mix these along with the other ingredients by hand in a large mixing bowl).
2
Shaping and Skewering. Divide the meat mixture into five equal parts. Shape each part into a sausage-like form.
3
Skewering and Preparing for Grilling. Skewer each sausage-shaped meat through the middle using metal skewers, ensuring they are securely placed on the skewers. Preheat your grill or barbecue to a medium-high heat. Lightly brush the koftas with olive oil.
4
Grilling the Koftas. Place the koftas on the grill and cook for about 5-10 minutes, turning occasionally, until they are cooked through and have a nice, crispy exterior. If grilling at home without a traditional grill, you can use a cast-iron griddle heated in the oven to achieve a grilled texture and flavour.
5
Serve. Serve the lamb kofta hot, garnished with extra fresh herbs and accompanied by Kisir (Turkish Tabbouleh) or other side dishes like flatbread, hummus, yoghurt dip or tzatziki.
Chef’s notes
- Lamb Kofta Kebab: Select ground lamb preferably organic with a bit of fat to ensure your koftas are juicy and packed with flavour.
- Beef Kofta Kebab: Should you have a preference for beef, or if lamb isn't easily accessible, ground beef is a suitable substitute. Opt for a blend that isn't too lean; a ratio of 80/20 (80% lean meat and 20% fat) could yield juicy and flavourful koftas. The fat content aids in keeping the koftas moist while grilling. Beef is milder than lamb, so it takes a little more seasoning.
- Marinate: Allowing the ground lamb to marinate with the spices for several hours, or better yet, overnight, will enrich the flavours.
- Binding Agent: This recipes uses breadcrumbs to help bind the meat mixture together. This can prevent the kofta from falling apart while grilling. You can also use beaten egg instead.
- Skewers: If using wooden skewers, soak them in water for about 30 minutes before threading the koftas. This prevents the skewers from burning on the grill.
- Grill Temperature: Ensure the grill is preheated to a medium-high temperature. A too-hot grill can cause the outside to cook too quickly while leaving the inside undercooked.
Per serving Calories 700 kcal · Protein 40 g · Carbs 10 g · Fat 55 g · Saturates 20 g · Fibre 2 g · Sugar 3 g · Sodium 400 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/lamb-kofta-recipe
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