Ground lamb, Mediterranean spices of sumac, coriander, black cumin and more, tightly packed around a kabob stick and roasted to perfection.
Course Meat
Cuisine Mediterranean
Prep Time 20 minutesminutes
Cook Time 21 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Equipment
Kabob sticks
Baking tray
Ingredients
2lbsGround lamb (or beef)
1Onion medium
2Garlic cloves
1tbspLemon juice
1/4cupFresh Oregano or 1 tbsp dried
1tspSpices - Sumac, Coriander, Black Cumin or Rosemary
1tbspSalt
1/4tspCayenne pepper
1/4cupPanko crumbs
Instructions
Preheat oven to 400
Place all of the ingredients, except the meat, in a food processor or blender and puree. Then add the meat and pulse until it starts to stick together. Transfer to a large bowl, and knead the mixture, as you would bread, until it begins to form a paste-like texture.
Divide and roll into balls, the amount you desire to make. Then roll them into long sausage shapes and slide a skewer through the center. (If using wooden skewers, be certain to soak them in water for an hour first so they don't burn).
Bake for 20 minutes, then switch to broil and brown the tops for just a few seconds, but watch so they don’t burn. Or grill the Koftas over fire, turning often so they don’t