Kebab, kabob, kofta – whatever you call this recipe, it’s fragrant, it’s exotic, and it’s fantastic. Here’s our favourite recipe!
These Lamb Kofta Kebabs are adapted from Recipe Tin Eats and a Weber’s grilling recipe. We like it so much that I make more for sandwiches with pita bread or flatbread.
We are fortunate in Almonte Farmer’s Market to have a farm that lovingly raise a small flock of grass-fed lamb. Kim and Chris of Sticks & Stones Farm, located in the Lanark Highlands, produce lamb that is flavourful, tender and sweet. They also make a great wood fired maple syrup.
There is a reason I love this recipe, beside it being so tasty, it is easy and fast to make. It takes 30 minutes of prep time, 5 to 7 minutes of grilling time. You also have to plan for 1 hour of chilling time.
On workdays I prepare it the night before so it’s ready for me to grill come diner time!
Ingredients
Kebabs
• 1 lb / 500g to 2lbs lamb mince lamb
• 1/4 cup of minced green onions (you can substitute for small onion minced)
• 2 teaspoon red wine vinegar
• 1 teaspoon garlic minced
• 1/4 cup pistachio nuts, ground (optional)
• 3/4 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp cumin powder
• 1/8 tbsp ground cinnamon (optional, but it adds great flavour)
• sometimes I add fresh mint
Tomato Tzatziki Sauce
• 1 cup plain thick yoghurt (I use Greek)
• 1/2 cup finely chopped ripe tomato
• 1/4 cup shredded carrots
• 1 tbsp lemon juice
• 1/2 teaspoon garlic, minced
• salt and pepper to taste
Instructions
I don’t use skewers as I cook the kebabs directly on the grill, but if you choose to use them, soak them for 30 minutes.
- Mix together Tzatziki sauce ingredients and place in the refrigerator to allow the flavours to develop.
- In a bowl, mix the Kebab ingredients until evenly distributed. Gently shape the lamb mixture into little rolls 3 inches long and 1 inch diameter. Cover and place in the fridge for at least 1 hour before grilling.
- When ready to grill, lightly brush the kebabs with oil on all sides.
- Grill the kebabs on a clean grill on high heat for 5 to 7 minutes turning 2 to 3 times.
Serve hot with the sauce, a Mediterranean salad, rice and flatbreads. DELICIOUS!!!!
