Lamb Koftas Recipe

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Lamb Koftas

Contributed by: Melinda

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.

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

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 - do not burn
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.

Serve with a simple green salad or it would be delicious with the mediterranean flavors of Spanish Style Green Salad without the Thon of course.

Questions about this recipe?