Kofta Kebab

Ingredients

• 500g Ground lamb
• 1 Bund Fresh parsley
• 1 Medium onion
• 2 Zehen Garlic
• 1 TL Ground cumin
• 1/2 TL Ground cinnamon
• 1/2 TL Sweet paprika powder
• 1/4 TL Cayenne pepper (optional)
• 1 TL Salt
• 1/2 TL Freshly ground black pepper
• 2 EL Olive oil
• 8 Wooden or metal skewers

Instructions

1. Peel and finely chop or grate the onion and garlic. Wash parsley, shake dry, and finely chop. Combine everything with the ground lamb in a large bowl.
2. Add cumin, cinnamon, paprika, cayenne pepper (if using), salt, and black pepper to the meat. Mix thoroughly with your hands until the spices are well distributed and the mixture becomes slightly sticky.
3. Let the meat mixture rest in the refrigerator for at least 15 minutes to allow the flavors to meld. This also helps the kebabs hold their shape better.
4. Divide the meat mixture into 8 equal portions. Press each portion firmly around a wooden or metal skewer to form an elongated shape, ensuring the ends are secure so the kofta do not fall off during grilling.
5. Preheat the grill to medium-high heat. Lightly brush the kofta skewers with olive oil to prevent sticking and encourage a nice crust.
6. Grill the kofta skewers on the preheated grill for 8-12 minutes, turning them regularly until they are nicely browned on all sides and cooked through. The internal temperature should reach 71°C (160°F).
7. Alternatively, pan-fry the kofta in a grill pan with a little olive oil over medium heat until cooked through and golden brown, or bake them in an oven at 200°C (400°F) for about 15-20 minutes.
8. Serve the finished Kofta Kebabs immediately, perhaps garnished with fresh parsley. They pair well with rice, flatbread, and a fresh salad or yogurt dip.

Nutrition