A recipe for home-made lamb kofta kabobs (kebab) in the oven. It’s very simple and you don’t have to go to your local eastern restaurant to enjoy them.
Photos and story can be found here.
Ingredients
- 500 gr (17 oz) mince lamb.
- 2 onions.
- A small bunch of fresh mint.
- 2-3 garlic cloves.
- A bunch of flat-leaf parsley.
- 1 ½ teaspoon of ground cumin.
- ½ teaspoon ground nutmeg.
- ¼ teaspoon of ground cinnamon.
- 1 ½ teaspoons of salt.
- 1 teaspoon of ground pepper.
Instructions
- Add the onions, garlic, parsley and mint leaves in a food processor and chop them for a few seconds. You don’t want a paste but rather the ingredients finely chopped.
- Add the lamb, the contents from the food processor and the rest of the ingredients in a bowl. Knead well for a few minutes. Cover with cling film and let it rest in the fridge for a couple of hours.
- Preheat the oven at 190 degrees Celsius (375 F).
- Use a tray that is long enough to deposit the edges of the skewers on its opposite walls. Cover the tray with some aluminium foil. Pour some water in your hands a get some of the meat mixture. Work with it around the skewer to form a long but not very thick sausage-like shape. Place it on top of the tray and do the same with the rest of the meat.
- Cook in the oven for ~ 30 minutes until your kofte kabobs get a nice color. You may need to turn them upside down at some point.
- Enjoy with same warm pitta bread and tzatziki sauce.
bon appetit
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