Add authentic flavors to your menu with these lamb kofta kebabs. Perfect for restaurants and catering, with options for large-scale preparation.
Ingredients (Yields ~20 kebabs):
- 5 pounds ground lamb
- 1/2 cup finely grated onion
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon red chili flakes (optional)
- 1/2 cup breadcrumbs (optional for binding)
- Wooden or metal skewers
Instructions:
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Prepare the Mixture:
- In a large mixing bowl, combine ground lamb, grated onion, parsley, cumin, coriander, smoked paprika, cinnamon, salt, black pepper, and chili flakes. Add breadcrumbs if the mixture feels too loose.
- Mix until fully incorporated but avoid overmixing to keep the texture tender.
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Shape the Koftas:
- Divide the mixture into 20 portions. Shape each portion into an oblong sausage shape around a skewer, ensuring it is tightly packed.
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Chill the Koftas:
- Place the skewers on a tray and refrigerate for at least 30 minutes to firm up before cooking.
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Cook the Koftas:
- Grill Method: Preheat the grill to medium-high heat (about 375°F). Grill the skewers for 8-10 minutes, turning occasionally, until evenly charred and cooked through.
- Oven Method: Preheat the oven to 400°F. Place skewers on a baking sheet lined with parchment paper. Bake for 12-15 minutes, turning once, until fully cooked.
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Serve:
- Serve hot with pita bread, tzatziki sauce, or a side of fresh salad.
Tips:
- Scaling Up: Use a commercial meat mixer for consistent seasoning distribution in large batches.
- Freezing Option: Formed koftas can be frozen raw for up to 3 months. Thaw overnight before cooking.
- Customization: Add diced fresh mint or swap lamb for beef for a unique twist.