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Lamb Koftas
Kofta is a minced meat kabob, typically molded into the shape of a
sausage and wrapped around a skewer. This is modified to do any
time of year although the skewer instructions are offered at the
end. I typically don't add the crushed red pepper flakes, but
every so often, I like to give them a little heat. Try it without
the first time.
What you need
- 1 1/2 lbs ground lamb
- 1 medium onion, grated on a box grater or in a food processor
- 1 beaten egg
- 1/2 tsp ground cinnamon
- 1 rounded tsp ground allspice
- 1 1/2 tsp kosher salt
- Fresh ground black pepper
- 2 Tbl chopped fresh parsley
- Optional: Crushed Red Pepper flakes to taste
How to make it
- In a large bowl combine all ingredients by pressing through your
fingers. Knead well to combine the flavors very thoroughly. This is not
like making burger - you want to really mash the ingredients together.
- Chill for 30-45 minutes
- Heat broiler
- Take a palm sized portion of the lamb mixture and form it into a
sausage or oblong shape. Place on a broiler pan.
- Repeat with remaining meat mixture.
- Place under broiler for approximately 6-8 minutes, but keep watch to avoid burning
- Turn sausages and return to broiler to brown well
- Reduce heat (or if your broiler and oven are separate place into oven)
to 400 degrees and allow to cook until well done - a few
minutes. Koftas are done when firm in the centers.
To cook in the traditional fashion: prepare a grill to high. Form the
koftas into sausage shape around a skewer, two per skewer. Grill over high
heat until well done.
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