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Yemeni Lamb Kofta
Tender and flavorful lamb kofta, seasoned with a blend of aromatic Yemeni spices and herbs, grilled to perfection. These kofta are a staple in Yemeni cuisine, often served with flatbreads and a variety of dips or sauces.
🧂 Ingredientes
- 500 g Ground lamb(preferably with 20% fat)
- 1 medium Onion(finely grated and water squeezed out)
- 3 cloves Garlic cloves(minced)
- 0.25 cup Fresh parsley(finely chopped)
- 2 tbsp Fresh mint(finely chopped)
- 1 tsp Cumin(ground)
- 1 tsp Coriander(ground)
- 0.5 tsp Paprika
- 0.5 tsp Black pepper(freshly ground)
- 0.5 tsp Salt(or to taste)
- 1 tbsp Olive oil(for cooking)
👨🍳 Instruções
- 1
In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, chopped mint, cumin, coriander, paprika, black pepper, and salt. Mix thoroughly with your hands until all ingredients are well incorporated.
💡 Dicas Profissionais: Wet your hands slightly to prevent the mixture from sticking. - 2
Divide the lamb mixture into 8 equal portions. Shape each portion into a log or oval shape around skewers (if using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning).
⏱️ 30 minutes💡 Dicas Profissionais: Ensure the kofta are formed firmly around the skewers. - 3
Heat olive oil in a large skillet or grill pan over medium-high heat. Cook the kofta for about 5-7 minutes per side, or until browned and cooked through. Alternatively, grill them on a preheated BBQ or under a broiler.
⏱️ 15 minutes - 4
Remove the kofta from the heat and let them rest for a few minutes before serving.
⏱️ 3 minutes
💡 Dicas Profissionais
- ✓Use lamb mince with around 20% fat for the juiciest results.
- ✓Serve with a side of tahini sauce, yogurt-based dip, or a fresh salad.
- ✓For added flavor, you can add a pinch of hawaij spice mix to the lamb mixture.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add finely chopped red chili for a spicier kofta.
- Incorporate a tablespoon of tomato paste into the lamb mixture for a richer flavor.