Wednesday, May 3, 2017

Grilled Lamb Kofta Kebabs

Every region of the Middle East has their favorite version of Kofta Kebabs. Mostly they are made with ground lamb, herbs and spices, but occasionally you'll find them made with ground beef or veal. 

When we were stationed in Berlin, Germany many years ago, there was a large Turkish population residing there that produced an abundance of street foods, from Doner Kebabs to these Kofta Kebabs. 

These are so quick and easy to make, and delicious to eat. They are the perfect "grill time" treat to make and enjoy, and I know my family and I will enjoy these many times over the hot summer here in South Carolina!

1 lb ground lamb
1 small onion, finely diced or minced
1 tsp mint leaves
1 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp allspice
1 Tbls parsley
1/2 tsp course-ground black pepper
Wooden Skewers (soaked in cold water)

Mix all ingredients together in a large bowl, combining thoroughly. Divide mixture into 6 balls and shape each into ovals. Insert a wooden skewer into each oval, and using your hands, continue to shape and press tightly around skewer.

Grill kebabs over medium-high heat turning often, 6-8 minutes or until cooked through. Serve immediately while hot.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.