Turkish-style kofta kebabs are a Mediterranean favourite. This tender meat is deliciously seasoned, which makes a huge difference. Flavourful, easy, and sure to be a hit!
Turkish-style kofta kebabs
- 750g lamb mince
- ½ onion, finely diced
- 45ml (3 tbsp) fresh white breadcrumbs
- 2 garlic cloves, crushed
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) smoked paprika
- 2,5ml (½ tsp) ground chilli powder
- salt and freshly ground black pepper, to taste
- 1 large egg yolk
Combine all of the ingredients in a bowl.
With wet hands, take handfuls of the mixture and form sausage shapes.
Insert onto fresh rosemary stalks and chill for about 30 minutes.
Heat a little oil on a flat griddle pan and grill the kebabs until cooked, about 2 – 3 minutes per side.
Serve with tomatoes, yoghurt and cucumber.
To drink: Cabernet stands up to lamb’s gaminess. Grangehurst Cabernet is luscious and spicy.