Ingredients with Measurements:
- 1 lb ground lamb
- 1 small onion, grated
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
Special equipment needed:
- Skewers (if grilling)
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, paprika, salt, black pepper, beaten egg, and breadcrumbs. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small sausage-shaped portions, about 2-3 inches long.
3. If grilling, preheat the grill to medium-high heat. Thread the kofta onto skewers, leaving a little space between each one.
4. Brush the kofta with olive oil and place them on the grill. Cook for 10-12 minutes, turning occasionally, until they are browned and cooked through.
5. If cooking in the oven, preheat the oven to 375°F. Place the kofta on a baking sheet lined with parchment paper. Brush with olive oil and bake for 20-25 minutes, until they are browned and cooked through.
6. Serve hot with tzatziki sauce and pita bread.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes (grilling) or 20-25 minutes (baking)
Temperature:
Grill: Medium-high heat
Oven: 375°F
Serving size:
Makes about 12-14 kofta
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 4g
Protein: 12g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground lamb.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped sun-dried tomatoes or feta cheese to the kofta mixture for extra flavor.
- Serve the kofta with a side of Greek salad or roasted vegetables.
- Make mini kofta and serve them as appetizers.
Tips and tricks:
- Grate the onion instead of chopping it to ensure it is evenly distributed throughout the kofta mixture.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If the kofta mixture is too wet, add more breadcrumbs until it holds its shape.
Storage instructions:
Leftover kofta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kofta in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kofta on a platter with tzatziki sauce and pita bread. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Tzatziki sauce, pita bread, Greek salad, roasted vegetables
Suggested side dishes:
Greek salad, roasted vegetables
Troubleshooting advice:
- If the kofta mixture is too dry, add a little bit of olive oil or water until it holds its shape.
- If the kofta are falling apart on the grill or in the oven, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw lamb to prevent cross-contamination.
Food history:
Kofta is a popular Middle Eastern and Mediterranean dish made from ground meat, spices, and herbs. It is often served with yogurt-based sauces and flatbread.
Flavor profiles:
Savory, spicy, herbaceous
Serving suggestions:
Serve the kofta with tzatziki sauce and pita bread for a traditional Greek-style meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek