Name: Lamb kofta kebab
Total time: 50 min
Yield: 4
Cuisine: middle_eastern
Ingredients: boneless lamb shoulder — 700 g; onion — 1 pcs; garlic — 3 clove; parsley — 1 bunch; ground cumin — 1 tsp; ground coriander — 1 tsp; ground paprika — 1 tsp; salt — 1 tsp; ground black pepper — 0.5 tsp; vegetable oil — 1 tbsp

How to cook

Ground meat

Cut the lamb into chunks and put it through a meat grinder with a coarse plate. Grind the onion next and squeeze out its juice.

Use shoulder or neck — without fat the kofta turns out dry. Ready-made ground lamb works too.

Herbs

Finely chop the parsley and garlic.

Mixing

Combine the mince, onion, parsley, garlic, spices and salt. Knead by hand for 2–3 minutes, slapping the mixture against the bowl, until it turns sticky.

Chilling

Cover the bowl and refrigerate the mixture so it holds better on the skewers. Meanwhile, soak wooden skewers in water.

Skewers

With wet hands, divide the mixture into 12 portions and shape them into long sausages 2–3 cm thick around the skewers.

Frying

Heat a grill pan, brush it with oil and cook the kofta over medium heat, turning every 2–3 minutes. They're done when there's no pink left inside and the juices run clear.

Ground meat must be cooked through. With a thermometer, the center should reach at least 71 °C.

Serving

Let the kofta rest for 2 minutes, then serve on a platter with fresh vegetables and herbs. Done!