Empty My Fridge
Lamb Kofta Kebab Recipe
Ingredients
- Ground lamb500 g
- Breadcrumb3 tbsp
- Onion · finely diced½
- Garlic · minced, peeled minced2 cloves + 1
- Mint · dried1 tsp
- Cumin · ground2 tsp
- Coriander seed · ground1 tsp
- Salt½ tsp
- Black pepper½ tsp
- Oil1 tbsp
- Feta cheese200 g
- Cream cheese100 g
- Olive oil3 tbsp
- Lemon · chopped1 tsp
- Greek-style flatbreads · warmed in the oven or4
- Toaster
- Chili flake · flakes1 tsp
- Red onion · peeled finely sliced1
- Cherry tomato · chopped
- Parsley · finely chopped
Instructions
- Put the lamb, panko, onion, garlic, mint, cumin, coriander, salt and pepper in a large bowl and mix well.
- Divide the mixture into eight and shape each portion around a skewer to make eight koftas. Soak wooden skewers first so they don't burn.
- Brush the koftas with the oil. Griddle over medium-high heat, or grill on high with a wire rack in the grill tray. Cook for 6–7 minutes, turning a few times, until well browned and cooked through.
- Meanwhile, blend the feta, cream cheese, garlic, olive oil, lemon juice and cold water until smooth. Add more oil or a splash of water for a thinner texture. Transfer to a serving dish.
- Remove the koftas from the heat and rest for 2–3 minutes.
- Serve the koftas on warmed flatbreads, topped with the whipped feta, chilli flakes, red onion, tomatoes, parsley and lemon wedges.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoLemonRed onionBreadcrumbCream cheese
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