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Savory Spiced Lamb Kofta Kebabs

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These Lamb Kofta Kebabs are a delicious blend of ground lamb and aromatic spices, perfect for grilling. Each bite offers a burst of savory goodness, complemented by refreshing sides.

Ingredients

Scale
  • For the Kofta:
  • 1 pound (450g) ground lamb
  • 1/4 cup (60ml) finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/4 cup (15g) fresh mint, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spiciness)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten (optional, for binding)
  • For the Marinade (optional):
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • For Serving:
  • Pita bread or flatbreads
  • Tzatziki sauce (yogurt, cucumber, garlic, and herbs)
  • Sliced tomatoes
  • Sliced red onion
  • Fresh lettuce or arugula
  • Lemon wedges

Instructions

  1. Prepare the Ingredients: Start by finely chopping the onion, parsley, and mint. Mince the garlic cloves. This should take about 5-7 minutes. Proper chopping helps release flavors and ensures even mixing later. Avoid using pre-minced garlic for better flavor.
  2. Mix the Kofta: In a large mixing bowl, combine ground lamb, chopped onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper. If using, add the lightly beaten egg. Mix gently with your hands until just combined; over-mixing can lead to tough kebabs. This should take about 3-4 minutes.
  3. Shape the Kebabs: Divide the mixture into 8-10 equal portions. Roll each portion into a ball and then shape it into an elongated kebab, about 5-6 inches long. Make sure they are not too thick to ensure even cooking. This shaping should take about 10 minutes.
  4. Marinate (Optional): If you choose to marinate, mix olive oil, lemon juice, cumin, coriander, salt, and pepper in a bowl. Place the shaped kebabs in the marinade, ensuring they are well-coated. Cover and refrigerate for 15-30 minutes to enhance flavor. This step is optional but recommended for added depth.
  5. Preheat the Grill: Preheat your grill or grill pan over medium-high heat for about 5 minutes. You want it hot enough that the kebabs sizzle upon contact, creating a nice char. Avoid a low heat, as this can cause the kebabs to break apart.
  6. Cook the Kebabs: Place the kebabs on the grill and cook for about 4-5 minutes on each side, or until they are well-browned and cooked through, reaching an internal temperature of 160°F (71°C). You’ll know they’re ready when they have a nice char and the juices run clear. Avoid pressing down on them while cooking, as this can dry them out.
  7. Rest and Serve: Once cooked, remove the kebabs from the grill and let them rest for about 5 minutes. This helps the juices redistribute. Meanwhile, warm your pita or flatbreads on the grill for about 1 minute. Serve with tzatziki, sliced tomatoes, red onion, lettuce, and lemon wedges. Enjoy immediately!

Nutrition

Keywords: Don't skip the marinade for added flavor. Use skewers wisely, soaking wooden ones to prevent burning. Watch the cooking time to avoid dry lamb, and always let the kebabs rest after grilling for the best texture.

Find it online: https://crumella.com/savory-spiced-lamb-kofta-kebabs/