Lamb Kofte with a sumac twist, more spice than heat. A healthy grilled treat, would be delicious with a cool mint-yoghurt dressing and a summer salad. Most kofta recipes call for onion to be added but in an effort to be a bit more delicate, this recipes uses chives instead. This recipe has gone a bit easier on the chilli, in favour of the warming, slightly tart flavour of sumac, which works really nicely with the lamb and the fresh herbs.
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Loading...Ingredients
- 400 lamb mince
- A handful each of fresh parsley and coriander leaves
- A few sprigs of fresh mint
- A big handful of fresh chopped chives
- 1/2 teaspoon cinnamon
- 1 tps sumac
- Juice of 1 lemon
- Salt and pepper
Instructions
Chop the herbs as finely as you can muster and add to a bowl with the minced lamb.
Add the spices, the lemon juice and seasoning.
Give this a good mix with your hands. You want it well combined but not overly mixed so it goes too mushy, we want a bit of texture left at the end.
Leave to marinade for 4-6 hours.
Soak some wooden kebab skewers in water for 30 minutes, so that they don't burn.
Take a handful of the meat and form into a long patty, then insert the kebab skewers. I use two skewers as it is easier to turn.
Cook for around 20 minutes on a medium hot BBQ or griddle pan.
Leave to stand for a few moments and then enjoy with pitta bread or a green salad.
Notes
If you don't have kebab skewers, these will cook perfectly well formed into patties. These would be ideal with a cooling dip made from yoghurt, mint and even some finely chopped, peeled cucumber if you have it.
