Turkish Lamb Kofta Kebabs
A simple, exotic, fragrant midweek meal. 30 minutes, start to finish. Adapted from a recipe by Effendi restaurant in Balmain, Sydney, as shown in the Food Safari "Fire" TV series. See notes for changes made to the original recipe.
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 1 lb / 500g lamb mince ((ground lamb) (or substitute with beef))
- 1 small onion (, grated or minced using a food processor - about 1/4 cup (white, brown or yellow) (Note 1))
- 1 g arlic clove (, minced)
- 1/4 cup pistachio nuts (, ground (Optional. I use my food processor) (Note 2))
- 3/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for salt flakes))
- 1 tsp black pepper
- 1 tbsp cumin powder
- 1 tbsp red pepper flakes
- 1 tbsp olive oil
- 3/4 cup plain yoghurt ((I use Greek))
- 1 tbsp lemon juice
- 1/2 g arlic clove (, minced)
- Salt and pepper
- Pita bread or lebanese flat bread (, warmed)
- Lettuce leaves of choice
- Sliced tomato
- Sliced red onion
Steps
Mix together Yoghurt Sauce ingredients and place in the refrigerator to allow the flavours to develop.
Place the Kebab ingredients except the oil in a bowl and use your hands to just combine (don't over mix).
Divide into 8 portions and mould onto skewers.
Heat oil in a large skillet over medium high heat. Add skewers (I could fit all in, placing them in alternating directions) and cook for 8 minutes, turning to brown all sides.
Meanwhile, slice tomatoes and red onion.
Serve kebabs with pita bread, lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.
Loading comments...