Ingredients
-
500
g Ground lamb
-
1
Tsp. Bayara Salt
-
1
Tbsp. Bayara coriander powder
-
1
Tsp. Bayara cumin powder
-
1/2
Tbsp. Bayara cinnamon powder
-
1/4
Tsp. Bayara cayenne powder
-
1/4
Tsp. Bayara ginger powder
-
1/4
Tsp. Bayara black pepper powder
-
1/2
Tsp. Ground allspice
-
3
Tbsp. Grated onion
-
4
Cloves garlic (minced)
-
3
Tbsp. Fresh parsley chopped
-
28
Pcs bamboo skewers - (Soaked in water for 30 mins)
Kofta Kebab
- 1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board.
- 2. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
- 3. Form the mixture into 28 balls.
- 4. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.
- 5. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- 6. Preheat an outdoor grill for medium heat, and lightly oil grate.
- 7. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired doneness, about 6 minutes for medium.
- 8. Serve with yogurt, flat bread, lettuce, tomato and cucumber.
