Spice up your evening with a sizzling dish that will tantalize your taste buds! Tonight, we're featuring mouthwatering Lamb Kofta Kebabs on the menu. Prepare yourself for a flavor explosion that will leave you craving more. 🔥
If you're ready to take your barbecue game to the next level, this recipe is for you. Gather your ingredients and get ready to dive into a world of aromatic spices and succulent lamb. Don't forget to share your grilling adventures with us and let us know how your kebabs turned out. And while you're at it, tell us if you're a Flamer or a KindleFlamer when it comes to lighting up your barbecue!
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To create these delectable koftas, you'll need 500g of lamb mince, a handful of white breadcrumbs, 2 tsp of chilli salt (a combination of dried chilli flakes and sea salt), a pinch of black pepper, 3 crushed garlic cloves, and a medley of ground spices including cumin, coriander, and cinnamon.
In addition to the koftas, we're adding some vegetables to the mix to create a well-rounded kebab experience. Cube a fresh courgette, chunk a red onion, and halve 200g of mushrooms to accompany the lamb on the skewers.
Now that you've prepared your ingredients, it's time to fire up the barbecue. Let the coals heat up while you shape your kofta mixture into small oblong shapes. Thread the vegetables and koftas onto skewers, creating a vibrant display of colors and flavors. Once your skewers are ready, place them on the hot BBQ, and let the grilling commence.
While the koftas cook to perfection, let's prepare a refreshing dressing to complement the dish. Finely dice half a cucumber and chop a handful of fresh mint and parsley. Mix these vibrant ingredients with 200g of yogurt and add a pinch of salt for that extra burst of flavor.
In about 8-10 minutes, your koftas will be cooked through.To serve, arrange the kebabs on a bed of mixed salad leaves and squeeze wedges of lemon over them for a zesty twist. Finally, crumble some feta cheese on top and drizzle the dressing over the kebabs, adding the perfect finishing touch.