Children love to eat things on sticks, and sometimes I have called these ‘lamb lollies’ to increase the appeal. However, the koftas are also good stuffed into pittas or wraps (remove the skewer first) or even for making into slightly larger lamb burgers. Try them with my Minty Yoghurt Dressing.

lamb-koftas-3529-020130 (1)

Makes 8 koftas

Preparation time: 20 minutes

Cooking time: 8-10 minutes

Leftovers will keep for up to 2 days in the fridge. Suitable for reheating 9skewers removed). Reheat in a microwave for 20-30 seconds per kofta; otherwise wrap meat in foil and bake at 180°C/350°F/Fan 160°C for 15 minutes, or piping hot. Not suitable for freezing.

1 small red onion, finely chopped

1 tbsp olive oil

1 garlic clove, crushed

½ tsp ground cumin

225 g (8 oz) minced meat

20 g (¾ oz) fresh breadcrumbs, from 1 slice bread, crusts removed

2 tsp chopped fresh mint leaves

1 tsp clear honey

1 egg yolk

Salt and pepper, to season

You will also need 8 wooden skewers, soaked in warm water for 30 minutes

Sauté the onion in the oil for 5-6 minutes, until soft. Add the garlic and cumin, and cook for an extra minute, then transfer to a bowl. Add the remaining ingredients, season to taste with salt and pepper, and mix thoroughly. For a finer texture pulse everything in a food processor. Divide the mixture into eight and form into balls. Thread a skewer through each ball and use your hand firmly to form each ball into a sausage shape on the skewer. If possible chill the koftas for 1-2 hours. Pre-heat the grill to High. Grill the koftas for 8-10 minutes, turning halfway, until cooked through. Cool slightly before serving and remove the skewers for smaller children.

Annabel-Karmel

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