Kofta Kebabs

prep 20 min, cook 30 min
× 3
Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.

1

  • 1
    onion (yellow)
Roughly chop the onion into eights and purée in a blender.

2

  • 2 lbs
    lamb (ground)
  • 4 stems
    parsley (minced)
  • 3 cloves
    garlic (minced)
  • 5 leaves
    mint (minced)
  • 1 tsp
    white pepper (ground)
  • 1 tsp
    cumin (ground)
  • 1 tsp
    salt
  • 1 tsp
    red pepper flakes
  • ½ tsp
    coriander (ground)
  • ¼ tsp
    cloves (ground)
In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.

3

  • 1 tbsp
    olive oil
Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.