Lamb Kofta
Spiced ground-lamb kofta shaped around skewers and grilled with charred marks, served over basmati rice with salad and hummus.
⏱️ Prep: 25 min🍳 Cook: 15 min
Ingredients
| 1 tbsp | 15 ml | vegetable oil, divided |
| 1 | small shallot, minced (about 3 tbsp) | |
| 2 cloves | garlic cloves, minced | |
| 1 tsp | 5 ml | minced (or ground) ginger |
| 2 tsp | 10 ml | cumin |
| 1 tsp | 5 ml | coriander |
| 450 g | ground lamb | |
| ½ bunch | parsley, finely chopped | |
| ¼ bunch | mint leaves, finely chopped | |
| — | salt and cracked black pepper |
Instructions
- Place a small skillet over medium-high heat. Once hot, add 1 teaspoon of the oil, then the shallot, garlic and ginger (if using fresh minced). Sauté 4 to 5 minutes.
- Add the cumin and coriander (and the ginger, if using dry ground) and sauté 1 minute more. Lightly season with salt and pepper, remove from the heat and let cool about 10 minutes.
- In a large bowl combine the ground lamb, the shallot mixture, parsley and mint. Season with salt and cracked black pepper and mix until fully combined.
- Divide the mixture into 6 equal portions. With wet hands, form each portion into a 1½" x 7" log. Press a skewer into the center and mold the meat around it, leaving about a 4" handle at the bottom and a 1" handle at the top.
- Place a large grill pan over medium-high heat and brush with the remaining oil. Grill the skewers about 1" apart for 6 to 8 minutes per side, until just cooked through with nice grill marks, then transfer to a platter.
- Serve on a bed of basmati rice with a romaine, cucumber and tomato salad and hummus of choice. Makes 6 kebabs, 7" each.