Smokin Monkey Posted July 27, 2018 Share Posted July 27, 2018 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. 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. Back to The Smokin Monkey Cook Book 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 7, 2018 Share Posted November 7, 2018 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 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 8, 2018 Author Share Posted November 8, 2018 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. Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 As I have just joined I am soo far behind so apologies for posts a long time after the originals. I had a conversation with the owner of a catering company who suggested that if you cook a lot of these you can freeze them and then rejuvenate in a house hold steamer. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 16, 2019 Share Posted January 16, 2019 (edited) No problem. Sous vide frozen koftas? I like the char on bbq kofta. And the oil. So not sure would be good for home cook. Catering. I know pulled pork ahead on smoker then sous vide to warm up at venue can work? Edited January 16, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 I didn’t mention sous vide Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 Sorry, tablet died during typing. I was only passing on knowledge from a owner of an Indian Marriage Catering company that if you cook too many kebabobs / abs on the tandoor / oven then this maybe an option if choose. D. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 17, 2019 Author Share Posted January 17, 2019 I know a catering company who made ready made meals, then reheated them at the event using steamers. They could serve 100 meals in 30 minutes no problem. So reheating Kebabs in a steamer should be no problem. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 17, 2019 Share Posted January 17, 2019 9 hours ago, David said: I didn’t mention sous vide I know, I did, opening up the discussion, thx david Quote Link to comment Share on other sites More sharing options...
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