Grilled Lamb Kofta

Grilled Lamb Kofta
In my dream world I would subscribe to every single food publication, and I would have  time to flip through each page devouring the recipes and photos. The reality of working and motherhood makes spending an entire afternoon with a stack of magazines impossible. I’ve cut back to just my favorites, and I am still a month or two behind.

I packed a few magazines in my carry-on bag during a recent trip. With a toddler in tow, it was wishful thinking, but he dozed for 20 minutes or so. With an unplanned moment to myself, I flipped open a magazine. A recipe for grilled lamb kofta caught my eye. These kebabs turned out perfectly grilled and full of flavor. They were even better than I expected!
Grilled Lamb Kofta
Grilled Lamb Kofta
Adapted from Martha Stewart Living July 2015

Serves 4-6

1 pound ground lamb
1 small onion, finely chopped
1/2 cup chopped flat leaf parsley
1 tablespoon olive oil plus more for brushing
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pita bread, cucumbers, tomatoes, red onion and hummus for serving

In a large bowl, use a fork to mix together the lamb, onions, parsley, olive oil, cumin, cinnamon, salt and pepper. Shape the meat by the 1/4-cup-full into 3-inch long ovals and place on an oiled sheet pan. Chill for 2 hours or up to 1 day.

Heat a gas or charcoal grill on medium high heat. Brush the grates of the grill with olive oil.

Thread the meat onto skewers. Grill the kebabs for 6 to 8 minutes until the meat has grill marks and is cooked through. Serve with pita bread, cucumbers, tomatoes, red onions and hummus.

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