All equipment works differently, so use a meat thermometer to check for doneness at about 150 to 165 F. (65 to 75 C.) for medium-rare to medium. Step 2/5. Shish Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East and later adopted in Greek cuisine. Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. And the best part? So easy and so delicious. Get a third off a Beurer daylight therapy lamp! However the kofta kebabs must be tight and firm, but still juicy. Butchers and tavernas when preparing this traditional minced lamb kebab recipe, they season the ground meat with spices and then cut it in little pieces with two large kitchen knives, traditionally called ‘baldades’. An alternate recipe of the same Shami Kabob requires huge lacing, to the extent of grounding over stone by hand. Cook for 15-20 mins until cooked through. Another delicious alternative for this ground lamb kebab recipe is to serve the kofta kebabs with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest. Prep Time 15 minutes. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Make sure the meat is spread to an even thickness. With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue! https://www.olivemagazine.com/recipes/meat-and-poultry/adana-kebabs However in Greece most kebab recipes are prepared with ground meat formed in oblong shaped burgers around a skewer. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions. Keyword lamb kebabs, lamb mince kebabs, lamb on skewers. Excellent observation Kosta! In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. There's a lot more to Indian food than curries and rice, as this easy midweek meal proves. Required fields are marked *. Refrigerate the kebabs until you are ready to grill. Cook Time 10 minutes. Cook for 15 mins turning occasionally. So go ahead, prepare his traditional minced lamb kofta kebab recipe for your friends and family and enjoy over a glass of cold beer! Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). They are dead simple to make. These are then made into small patties and shallow fried until they're cooked. The cheese in these Seekh kebabs makes them extra juicy and adds a little something special Doing so means that the meat is still infused with those gorgeous aromas, but because they are cooked, they are more discreet and gentle on the stomach. Grill the peppers and tomatoes on a gridle pan over high heat to get them all nicely coloured and finish in the oven along with the kebabs for extra flavour. Using your hands mix all the ingredients together until combined. Make sure the meat is spread to an even thickness. All you need to do is pulse the ground meat for 10-15 seconds, until it is very finely chopped and the spices have fully “penetrated” the meat. Cover and refrigerate for 2 hours. (The ingredients for this lamb kebab recipe are enough for 6 skewers). Minced Lamb Kebabs (Kofta) owe their unique distinctive flavour and taste to the aggressive seasoning used on the meat. Lamb kofta kebabs are so moorish and delicious.Full of fragrant spices, fresh herbs and a secret ingredient; pistachios for added flavour and crunch. Season to taste. This particular version is named after the city of Adana in Turkey, where it is said to have originated, and is traditionally made of minced lamb mounted on a skewer and grilled over charcoal. Mix yogurt, mint and garlic. Your email address will not be published. Cover with cling film and let it marinate in the fridge for at least 3-4 hours or preferably overnight. One of my all time favourites is when a taverna treats me to a few Lamb kofta kebabs in a pita bread (click here for recipe) and garnished with yogurt and tomato sauce (also known as kebab giaourtlou on pita bread). Traditionally, lamb kofta kebabs have a completely different texture than common burgers. Add the chopped parsley and the sautéed onions and garlic. Off a Beurer daylight therapy lamp firm, but still juicy inspired by my mother these! 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