lamb kofta

Name: Lamb Kofta
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 pound(s) ground lamb (or 50/50 ground lamb and ground beef); 1 - egg; 1 small yellow onion, finely minced; 2 tablespoon(s) fresh parsley, finely minced (it's really okay to use 1 teaspoon of dried parsley!); 1/2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground cumin; 1/2-1 teaspoon(s) chili powder (i used 1/2 teaspoon aleppo powder); 1 teaspoon(s) turmeric (reduced from 2 teaspoons); 1/2 teaspoon(s) ground allspice (i used slightly less); 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper

10 Pinches

C G

Vallèe du Willamette, OR

Updated on Apr 19, 2015

So many recipes out there for kofta/kofte! Here's an easy one you can prepare the traditional way on skewers; bake, pan fry or pan grill. From The Language of Baklava.

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prep time 15 Min

cook time 25 Min

method Bake

yield 8 skewers or about 12 meatballs

Ingredients

1 pound ground lamb (or 50/50 ground lamb and ground beef)
1 - egg
1 small yellow onion, finely minced
2 tablespoons fresh parsley, finely minced (it's really okay to use 1 teaspoon of dried parsley!)
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2-1 teaspoon chili powder (i used 1/2 teaspoon aleppo powder)
1 teaspoon turmeric (reduced from 2 teaspoons)
1/2 teaspoon ground allspice (i used slightly less)
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make lamb kofta

Step 1

Note: I replaced the fresh onion with 1 teaspoon of onion powder. A certain someone has an aversion to onions. ;)

Step 2

Place the ground meat in a mixing bowl. Whisk the egg lightly and add to the meat along with the herb and spices.
Step 3

Use your hand to combine the ingredients. Cover and chill for at least 30 minutes. It is easier to shape the meat if it is chilled.
Step 4

TO MAKE KOFTA ON SKEWERS: For each skewer shape 1/4 cup of the meat mixture around a skewer into an elongated sausage shape (about 3-4 inches long). Grill the kofta over hot coals for about 5 minutes on each side, turning to brown evenly.
Step 5

I opted to bake the kofta on a parchment lined jelly roll pan @ 350 degrees for about 25 minutes. Drain first on paper towels before serving. If desired, serve the kofta with a bowl of thick yogurt blended with fresh lemon juice. (Roughly 1 tablespoon lemon juice to every 2/3 cup plain thick yogurt, to taste.)
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