Monday, February 27, 2012

Kofta Kebabs

The smell of these kebabs is simply amazing. These can either be made as meatballs or as kebabs formed on bamboo skewers. They are fantastic served with a simple tzatziki or yogurt sauce in a pita or with a salad.

Serves four

1 pound ground lamb or beef
4 cloves garlic, minced
1 teaspoon salt
1 egg
1/4 cup breadcrumbs or almond flour
3 tablespoons onion, minced
3 tablespoons fresh parsley, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1 teaspoon ginger, grated
1/4 teaspoon pepper

Combine all of the ingredients in a large bowl, mix until well combined. Form the mixture into approximately 24 evenly sized balls. Form around the bamboo skewers if using. Flatten the balls into a 2 inch long oval.

Grill Method

Preheat the grill to medium heat and grease lightly. Cook the kebabs on the grill, turning periodically, until cooked through, approximately 10 minutes.  

Oven Method

Preheat the oven to 375 F. Brown the kebabs on each side in a skillet over medium-high heat. Transfer the kebabs to a foil-lined roast pan and bake in the oven for 10 to 15 minutes or until cooked through.



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