Pretty much every country has its own take on kebabs but there's something particularly satisfying about the Mediterranean version -lightly spiced, minced lamb cooked on a hot griddle and served with a cooling yogurt dip.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 small Onion, peeled and finely chopped
- 1 tbsp Olive Oil
- 0.5 tsp ground Cumin
- 0.5 tsp ground Coriander
- 0.5 tsp Smoked Paprika
- 0.5 tsp Freshly Ground Black Pepper
- 0.5 tsp Sea Salt
- 1 small handful Fresh Parsley, chopped
- 1 small handful Fresh Mint, chopped
- 400 g Lamb, minced
Peel and chop the onions into a very fine dice. Add in the spices, then fry in the oil over a low heat for 10-15 minutes until translucent and tender. Put to one side to cool.
Out the cooled onion mixture into a bowl, then add in the lamb mince and te chopped herbs. Mix thoroughly then shape into small patties or around metal skewers then cover and chill for at least one hour.
Heat the grill to a medium-high setting. Brush the kofte with a little olive oil then grill for 10-15 minutes, turning occasionally, until golden on all sides and cooked through. Serve immediately.