When it comes to kebabs these lamb koftas really do take some beating. They’re simple to make and can be cooked equally well in a tandoor, on a bbq or on a griddle plan in the kitchen.
Lamb Kofta Kebab Ingredients
- Lean minced lamb (1kg)
- 1 small finely chopped onion
- 3 tsp paprika
- 3 teaspoon of hot chilli powder
- 3 tsp ground coriander seeds
- 3 tsp ground cumin
- 1 finely chopped clove of garlic
- 1 fresh green birds eye chilli
- 1 large handfull of freshly chopped coriander
- salt & pepper to taste
Simply combine all of the above ingredients in a bowl and mix thoroughly. I prefer to then leave the mixture to ‘marinate’ for a few hours for the flavours to combine.
For the best results it’s best to shape the kebabs either into patties or onto skewers then refrigerate for at least 1 hour – this will help them to keep their shape and not fall apart during the cooking process. If you’re using wooden skewers it’s a good idea to soak them in hot water for 30 minutes before shaping the meat onto them. This will both help stop the skewers splintering and help prevent the skewers burning if you’re cooking them on a bbq.
