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GRILLED LAMB KOFTE

By

Use with yogurt-garlic sauce

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Ingredients

  • 1/2 cup pine nuts
  • 4 garlic cloves, peeled
  • 3/4 tsp hot smoked paprika
  • 3/4 tsp chipotle powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground pepper
  • 1/4 tsp gruond coriander
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • 1 1/2 pounds ground lamb
  • 1/2 cup grated onion, drained
  • 1/3 cup fresh parsley, minced
  • 1/3 cup fresh mint, minced
  • 1 1/2 tsp unflavored gelatin
  • 8 (12-inch) metal skewers

Details

Adapted from americantestkitchen.com

Preparation

Step 1

1. Process pine nuts, garlic, paprika, chipotle, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl.

2. Add lamb, onions, parsley, mint and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter.

3. Using metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

4. Cook on either a gas or charcole grill, direct heat until browned on both sides and meat registers 160 degree. Around 4-6 minutes per side.

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