Ingredients
- 2 pounds lean ground lamb or beef
- 4 stems parsley
- 1 small onion, finely chopped
- 3 cloves garlic, roasted, peeled, and chopped
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander, optional
- Small pinch clove, optional
- 5 mint leaves, very finely chopped, optional
- Kosher salt
- Chile flakes, optional
Directions
In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
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By mle234_426425
Hollis, NY
on December 21, 2005
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I used beef. This is a great recipe. I love it.
By nari_1014396
Oakland, CA
on September 11, 2005
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The first try came out rather bland, but my husband and I have made scrumptious kabobs by modifying this recipe. We use half lamb and half beef, as beef alone is bland and lamb alone can be gamey. Fresh or ground garlic instead of roasted to save time. About twice as much of the recommended spices (even better if you first toast whole and then grind yourself, 2-3 tablespoons finely chopped parsley, and at least a quarter cup finely choppped fresh mint. We found the original recipe dry, so we added an egg, 1 tablespoon milk and one tablespoon breadcrumbs, making sure not to over-mix. These really turn out zesty.
By banoota80_1299997
hackensack, NJ
on October 28, 2004
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Perfect perfect perfect recipe. The kabobs were so delicious. the seasoning amounts were perfect. I used garlic powder instead of fresh, and i stuck it under the broiler for 10 min on one side, 5 min on the other, and it was VERY VERY GOOD. This is a KEEPER!!
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