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Lamb Kofta Kebabs

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Lamb Kofta Kebabs  
 
 

Ingredients:

1800 grams Lamb Mince
2 Onions
15 grams Fresh Mint Leafs
25 grams Fresh Coriander 
29 ml Ginger Paste
29 ml Chilli Paste
19 ml Ground Cumin
19 ml Ground Coriander
9 ml Paprika
9 ml Cayenne Pepper
19 ml Salt
118 ml Vegetable Oil

Directions:

1. In a large bowl, mix minced lamb, onions, mint, coriander, ginger paste and chilli paste. Season with cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours.

2. Shape 1/8th of the lamb mixture into sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to cook.

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3. Preheat barbecue for high heat.

4. Brush grate liberally with oil and arrange skewers on barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.

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I am going to cook these sometime, love kebabs. Do you flatten them  and they plump up to rounder shape when cooking?

 

I remember being in a Indian take away on brick lane once and they did roly poly kebabs which was basically a super spicey keema and wrapped in a flat bread.  Was delicious. Must try that. Loads of chilies. The lamb can take the spice.  I ate them on the hoof on tube to see the footy, just the thing after a belly full of beer

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13 hours ago, Justin said:

I am going to cook these sometime, love kebabs. Do you flatten them  and they plump up to rounder shape when cooking?

As I remember, I made quite a few of them, and stacked them on top of each other, think some of the bottom ones got a bit squashed.

Should be round, but slightly flattened, would give a bigger surface area, not so thick and would cook quicker.

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