Casa
Martin
Cookbook
Kofta Kebabs
These kebabs are very quick and easy to make and delicious to eat. They are lovely served with bulgur salad or couscous, pitta bread and a spoon of thick yoghurt. The meat is minced or processed very finely here so a little fat is necessary to protect the kebabs during cooking. The flavourings can be varied according to taste or what is to hand as variations of this meal can be found all over the Mediterranean and Middle East.
400g Lamb preferably neck fillet
1 Onion
1 clove Garlic
1cm Ginger
Salt & Black Pepper
½ tsp ground Cinnamon or Allspice
½ tsp Cumin or Coriander seeds
1 Chilli seeded (optional)
Put all of the ingredients into a food processor and whiz til very smooth. Divide the mixture into even portions and mould each one round a metal skewer into an even sausage shape. Preheat grill or barbecue and grill kebabs for five minutes or so each side until the outside is nicely browned.