Smoky, aromatic lamb kofta skewers loaded with Middle Eastern spices, served on a bed of creamy herbed labneh and warm flatbreads.
Ingredients
- Ground Lamb600 g
- Yellow Onion1 medium
- Fresh Parsley30 g
- Ground Cumin2 tsp
- Ground Coriander1 tsp
- Cinnamon0.5 tsp
- Smoked Paprika1 tsp
- Labneh300 g
- Fresh Mint20 g
- Za'atar2 tsp
- Pomegranate Seeds60 g
Nutrition total (4 servings)
Instructions
👨🍳 Cooking ModeMake the Kofta Mix
Grate the onion and squeeze out excess moisture in a clean cloth. Finely chop the parsley. Combine the lamb, grated onion, parsley, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Mix firmly with your hands for 2 minutes until the mixture is cohesive and sticky.
Shape & Chill
Divide into 12 equal portions. Wrap each firmly around a flat metal skewer, shaping into an elongated cylinder about 10cm long. Refrigerate for at least 30 minutes to firm up.
Grill the Kofta
Grill on a very hot barbecue or griddle pan for 3-4 minutes per side until charred on the outside and just cooked through. They should have a slightly pink, juicy centre.
Prepare the Labneh & Serve
Swirl the labneh onto a serving platter. Drizzle with olive oil and scatter za'atar. Rest the hot kofta on top and garnish with fresh mint leaves and pomegranate seeds. Serve with warm flatbreads and pickled chillies.
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