The past few weeks, it’s been all about the grill. Meat, fish, veggies and fruit have all hit the grill since the start of the nice weather.
A few days ago, we decided to get some lamb cooking on the barbecue. Being of Greek origin, we often had lamb on the menu growing up however it was always prepared the same way – in the oven with lemon and olive oil. This recipe is different. Inspired by middle eastern flavours, these lamb koftas have cinnamon, garlic, mint and a loads of other deliciousness. Pair the koftas with a summer pearl couscous salad and you have a killer meal! Below is the recipe for the kofta. The Summer Pearl Couscous Salad recipe can be found on the blog.
Lamb Kofta (Kebabs)
Author: Penny
Cuisine: Middle Eastern
Ingredients
- 1 medium onion, grated and some of the excess liquid discarded
- 3 garlic cloves, pressed through a garlic press
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ of a teaspoon ground cloves
- 1 tablespoon fresh mint chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 450 g ground lamb
- Oil for grilling
Instructions
- In a large bowl, add all of the ingredients and using your hands mix well until everything is well combined but don't overmix.
- Using oiled hands, make 2 inch long oval shaped meatballs and place on a dish.
- Heat your barbecue grill and cook your kofta until nicely browned all around (about 8 minutes for medium rare).
- Serve with pita and tzatziki sauce or with a pearl couscous salad.
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