Kofta are meat kebabs traditionally eaten in countries across the Middle East region as well as the Mediterranean. They are often made by shaping ground meat — such as beef or lamb — into small logs and they are undeniably tender and full of flavor.
Summers in Toronto, meant BBQ at least once a week and if it weren’t us firing up the grill, it was the neighbors. My mother loved BBQ season because it meant spending less time indoors and more time outside. BBQ at my mom’s is never complete without her kofta kebabs and although there are many variations to making kofta, I absolutely love her recipe.
Preperation Time
- 30 minutes
Cooking Time
- 30 — 45 minutes
Serves
- 6 — 8 pax
Ingredients
- 800g coarsely ground minced lamb
- 1 onion quartered
- 2 cloves garlic
- 1 green chili (optional)
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tbsp all-spice
Method
- Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin.
- Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes.
- In a food processor place onion, parsley, coriander garlic, spices and olive oil and combine until.
- Add the lamb, and the spices. Run the processor until all is well combined forming a pasty meat mixture.
- Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer.
- Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
- Lay the skewered kofta kebabs on a tray lined with parchment paper.
- Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
- Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared.
