|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a very old and traditional Middle Eastern recipe also known as kofta. The trick is getting the meat to hold onto the skewers. Be gentle with them. The meat will harden and hold fast on the skewer over time. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.
- 1 pound ground lamb (or ground beef)
- 1 green chili (finely chopped)
- 1 large onion (finely chopped)
- 2 teaspoon fresh coriander
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 2 teaspoons ground almonds
- 1/2 teaspoon turmeric
- 1/4 cup vegetable oil
Gather the ingredients.
Drain lamb on a paper towel for 15 minutes.
Mix all ingredients together.
Mold mixture around long skewers.
Or, form the mixture into long thin sausages and thread onto skewers. The latter option is a bit more difficult for most people, but you select the option that best works for you. Note: only the ends of the skewers should be visible.
Place on grill and brush with oil and cook until done. The safe temperature for ground lamb is 165 F or 75 C.
Remove kofta from the skewers and serve.
This dish is traditionally served with rice and onion slices.