Kofta Kebabs
In English speaking countries they are called meatballs or meatloaf. In Spanish speaking countries, albondigas. But throughout much of Eastern Europe, the middle east and Southeast Asia, meatballs, in a variety of sizes, and served with a variety of condiments and side dishes, are called kofta (or some close variation thereof). This recipe features the seasoned meatballs skewered and grilled. Serve the kebabs with your choice of condiments such basmati rice, and tzatziki sauce or a curry gravy.
Ingredients
- 4 cloves garlic minced
- 1 tsp Kosher salt
- 1 pd ground lamb
- 3 tbsp yellow onion grated
- 3 tbsp parsley chopped
- 1 tbsp ground coriander seed
- 1 tsp ground cumin
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 28 bamboo skewer soaked in water for 30 minutes
Instructions
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls.
- Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
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