Middle Eastern 15 min

Spicy Lamb Kofta Skewers

Name: Spicy Lamb Kofta Skewers
Total time: 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs ground lamb; 1 small onion, very finely grated; 4 cloves garlic, minced; 2 tablespoons fresh parsley, minced; 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon cinnamon; ½ teaspoon cayenne; ½ teaspoon allspice; Salt and black pepper to taste; Pita, tzatziki, tomato, cucumber for serving

high-proteingluten-freespicypaleo

Ingredientsfor 2

380

Cal

36g

Protein

Carbs

24g

Fat

11.5 lbs ground lamb
21 small onion, very finely grated
34 cloves garlic, minced
42 tablespoons fresh parsley, minced
51 teaspoon cumin
61 teaspoon coriander
7½ teaspoon cinnamon
8½ teaspoon cayenne
9½ teaspoon allspice
10Salt and black pepper to taste
11Pita, tzatziki, tomato, cucumber for serving

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Instructions

1
Combine lamb with grated onion (squeeze out excess moisture first), garlic, parsley, cumin, coriander, cinnamon, cayenne, allspice, salt, and pepper. Mix vigorously with your hands for 2–3 minutes until the mixture becomes sticky and almost paste-like — this develops the proteins and helps the kofta hold together on the skewer.
2
Refrigerate the mixture 30 minutes — chilling firms it up and makes shaping much easier. Soak wooden skewers in water for 30 minutes if using.
3
Divide into 8 portions and mold each around a skewer into an elongated sausage shape, about 5 inches long. Press firmly so there are no air pockets.
4
Grill over high heat (or broil 6 inches from the element) for 3–4 minutes per side until nicely charred and cooked through. The kofta should have char marks and smell deeply spiced. Serve in pita with tzatziki, sliced tomato, and cucumber.