Kofta Kebab

🧂 Ingredients

• 750 g Ground lamb(Preferably 80/20 lean-to-fat ratio for best flavor and moisture.)
• 1 Yellow onion(Medium-sized, finely grated and thoroughly squeezed to remove all excess moisture. This is crucial to prevent the kofta from falling apart.)
• 1/4 cup Fresh parsley(Finely chopped. Use fresh parsley for the best flavor.)
• 1 tsp Ground sumac(Adds a pleasant tartness.)
• 1 tsp Ground cumin
• 1/2 tsp Ground cinnamon
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 6 Flat metal skewers(Wide, flat skewers are essential to hold the ground meat mixture securely and prevent it from spinning during grilling.)
• for serving Lavash bread(Or other flatbreads like Taftoon or Sangak.)
• for serving Thinly sliced red onion(Optional, but traditional.)
• for serving Fresh herbs(Such as mint or basil leaves, optional.)

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the ground lamb, grated and squeezed onion, finely chopped parsley, sumac, cumin, cinnamon, salt, and black pepper. Using your hands, knead the mixture vigorously for about 8-10 minutes. The goal is to develop the proteins in the meat, making it very smooth, sticky, and cohesive. It should feel elastic and hold together when squeezed.

   ⏱️ 10 minutes
2. 2

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. Chilling the meat mixture makes it firmer and easier to handle and shape.

   ⏱️ 1 hour
3. 3

   Prepare your grill for medium-high heat. Aim for a temperature of around 200-230°C (400-450°F). If using charcoal, you should be able to hold your hand about 5 inches above the grate for only 4-5 seconds.

4. 4

   Remove the chilled meat mixture from the refrigerator. Divide it into 6 equal portions. Take one portion and firmly press and mold it onto a flat skewer, shaping it into an elongated, slightly flattened sausage-like form, about 1-1.5 inches thick. Ensure the meat adheres well to the skewer. Repeat with the remaining portions and skewers.

   ⏱️ 15 minutes
5. 5

   Place the kofta-laden skewers on the preheated grill. Grill for approximately 5-6 minutes per side, turning only once. The kofta should be nicely browned and slightly charred on the outside, and cooked through. Avoid over-handling or pressing down on the kebabs, as this can release their juices and make them dry.

   ⏱️ 10-12 minutes
6. 6

   Once cooked, carefully slide the kofta off the skewers directly onto warm lavash bread. Serve immediately, allowing guests to wrap the kofta in the bread along with optional sliced red onions and fresh herbs.

💡 Pro Tips

• ✓For best results, ensure the ground lamb is well-chilled before kneading and shaping. Cold meat is less sticky and easier to work with.
• ✓Thoroughly squeezing the grated onion is critical to prevent the kofta from becoming too wet and falling apart on the grill.
• ✓Using wide, flat metal skewers is highly recommended. They provide a stable base for the meat and prevent the kofta from rotating freely, ensuring even cooking.
• ✓Do not overcook the kofta. They should be juicy and tender. A meat thermometer inserted into the thickest part should read at least 71°C (160°F).

🔄 Variations

• Adana Kebab: Add finely chopped red chili peppers or red pepper flakes to the meat mixture for a spicy Turkish variation.
• Chicken Kofta: Substitute ground chicken for lamb, adjusting spices as needed. Chicken may require slightly shorter cooking times.
• Vegetarian Kofta: Explore plant-based alternatives using lentils, mushrooms, and spices.

🥗 Nutrition

Per serving