A wonderful tasty simple lamb dish that can be cooked with a little oil in a pan or on the BBQ.
Perfect for entertaining or an easy meal for the family.
A healthy treat for the school lunch box or a wonderful picnic in the country.
For 4 Person(s)
|500 g Lamb Mince|
|1 small Red Onion (finely diced)|
|1 teaspoon Ground Cummin|
|1 teaspoon Salt|
|1 teaspoon Ground Black Pepper|
|0.25 cup Fresh Parsley (finely diced)|
|1 tablespoon Olive Oil|
|8 Kebab Sticks|
|0.5 Cup Greek Yogurt|
|1 Lemon cut into wedges|
Lamb Kofta Directions
- Soak Kebab Sticks in a bow of water for 10 minutes or so.
- Combine lamb mince (with exception of olive oil) add all ingredients in a bowl. I use disposable gloves so I can mix the ingredients by hand until the mix is well combined, a little sticky and easy to shape into the kofta shape.
- Thread Kofta onto kebab sticks. Use damp hands to get a smoother shape.
- Refridgerate for 10 minutes.
- Once your Kofta is set rub Olive Oil around on each Kofta.
- Cook on BBQ plate rolling around to make sure cook is even.
- If using a frypan, Cook the lamb kofta in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Add a little extra Olive Oil if necessary and allow the oil to reheat between batches.
- To serve use ½ cup natural yoghurt or tzatziki and a wedge of fresh lemon!
- If you prefer to not use a kebab stick then a great idea is to use the Lamb Kofta in a chargrilled pita bread for a fabulous snack.
- Kofta, patties, rissoles, and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- If you don't have fresh parsley a little fresh mint is awesome too.
- I always use Lamb Shoulder Mince to make Kofta, it has the right ratio of fat content to meat for this dish.
- If shopping in store let my Butchers know and they will mince fresh for you.