Koftas are small spiced meatballs made from ground lamb, beef, turkey or fish, although lamb is the meat of choice used in the Middle East where koftas are especially popular. Baking or broiling are alternative cooking methods you can consider, but nothing beats cooking these on the barbeque if you want a fantastic smoky aroma. If you do not want to cook these on skewers you can cook them like mini meatballs and serve them with a yogurt sauce for dipping. You can alter the spices depending on what you have and your palate.
These are amazing on the barbeque because they do well in the hot, dry heat and, needless to say, the smoky flavor they take on really enhances them. If for whatever reason you do not want to barbeque though, feel free to bake these at 350 degrees F for 25 minutes, and you will have all the charm of them apart from that special smoky aroma. These are so easy to put together but the flavor means they are sure to impress everyone, especially if you usually made plain food. The combination of spices in this dish gives them an extra-special taste.
These lovely meatballs are threaded on to kabob skewers and barbequed, and you can watch them turn from pink to golden brown. They only take about 5 minutes to cook fully so if you watch them you will see this happen. As soon as that lovely golden brown color is evident you will want to start eating these because they will look so nice. In addition to the ingredients called for in the recipe you will need 28 bamboo skewers, soaked in water for half an hour so they do not catch fire on the barbeque. If you prefer to use metal skewers that is fine, and of course you will not have to soak them.
The Amazing Flavors
These koftas are made not only with lamb but with a selection of carefully chosen seasonings to bring out the amazing flavor of the lamb and also offer something extra-special for the palate. As well as the lamb you have garlic, cinnamon, coriander, cumin, ginger, parsley, and allspice, and that mixture really dances on the tongue, and brings out the lovely natural flavor of the lamb. Popular in Greece, as well as other areas around the Mediterranean, and the Middle East too, Koftas have always been appealing and are an example not only of beloved local cuisine but also popular tourist food, since tourists visit these places, taste them, and fall in love with the incredible flavors.
Perhaps you are more used to cooking steak or chicken on your barbeque than something like this, but if you are looking for something a bit different, do consider koftas. Not only are these easy to prepare and totally mouthwatering, but they are a fine example of something a little bit different which can reintroduce you to totally different flavors and bring a brand new cuisine to the dinner table. Serve them with something simple such as a potato salad or a baked potato with sour cream, or consider a tomato and feta cheese salad with balsamic dressing. Whatever side dishes you pick you are sure to be impressed with the amazing taste of these lamb kofta kabobs.
- 1 lb ground lamb
- 3 tablespoons grated onion
- ¼ teaspoon cayenne pepper
- 4 minced garlic cloves
- 1 tablespoon ground coriander
- ½ tablespoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon ground ginger
- 3 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon ground allspice
- Prepare a barbeque for a medium heat.
- Mash the garlic and salt together into a paste.
- Add the onion, parsley, coriander, salt, cumin, ginger, pepper, cinnamon, allspice, and cayenne pepper.
- Use a mortar and pestle or the flat side of a large knife to make a paste.
- Combine this mixture with the lamb and then shape 28 balls with the mixture.
- Thread the balls on to the skewers and chill for ½ hour.
- Cook the kabobs on the barbeque, turning every 2 minutes, or until the lamb is cooked through.
- This will take about 4 or 5 minutes for medium-rare or 6 minutes for medium.
Lamb koftas are the solution if you want to make something easy yet impressive. This combination of lamb and all the tastiest herbs and spices is sure to bring a touch of the exotic to your dinner table. Serve then with boiled rice and baby salad leaves, or with pita bread and a yogurt-based dressing, and you will have everyone amazed at what a great cook you are, because these are worth raving about. Cook the kofta as they are or wrap a wafer-thin slice of lamb around each meatball for a slightly different result. Either way they will be done in about 5 minutes and you will be so pleased with the lovely taste they offer.
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