Lamb Kofta Kebabs

Tags: #meat #grilling #MiddleEastern Serving: 4 servings (8 kebabs) Total time: 65 minutes

Juicy, spice-scented ground lamb shaped on skewers and flame-grilled for a classic, must-know kebab.

Ingredients

• 800g ground lamb (20% fat)
• 100g yellow onion
• 12g garlic
• 20g fresh parsley leaves
• 10g fresh mint leaves
• 12g kosher salt
• 3g baking soda
• 8g ground cumin
• 6g ground coriander
• 6g sweet paprika
• 4g Aleppo pepper or mild chili flakes
• 1g ground cinnamon
• 1g ground allspice
• 3g ground black pepper
• 30ml ice water
• 30ml neutral oil
• 10ml neutral oil (for grill grates)

Steps

1. Place a large mixing bowl in the refrigerator.
2. Soak 8 wooden skewers in water for 30 minutes.
3. Grate 100g yellow onion on the fine holes of a box grater.
4. Squeeze the grated onion in a clean towel until very dry.
5. Weigh 60g of the squeezed onion and discard any excess.
6. Mince 12g garlic to a paste.
7. Chop 20g parsley leaves finely.
8. Chop 10g mint leaves finely.
9. Place 800g ground lamb in the chilled bowl.
10. Add 60g squeezed onion to the bowl.
11. Add 12g garlic to the bowl.
12. Add 20g parsley to the bowl.
13. Add 10g mint to the bowl.
14. Sprinkle 12g kosher salt over the meat.
15. Sprinkle 3g baking soda over the meat.
16. Sprinkle 8g ground cumin over the meat.
17. Sprinkle 6g ground coriander over the meat.
18. Sprinkle 6g sweet paprika over the meat.
19. Sprinkle 4g Aleppo pepper over the meat.
20. Sprinkle 1g ground cinnamon over the meat.
21. Sprinkle 1g ground allspice over the meat.
22. Sprinkle 3g ground black pepper over the meat.
23. Pour 30ml ice water into the bowl.
24. Mix the meat by hand until tacky and uniform, about 3 minutes.
25. Cover the bowl with plastic wrap.
26. Refrigerate the mixture for 20 minutes.
27. Divide the mixture into 8 equal portions.
28. Thread one portion onto a soaked skewer.
29. Shape the meat into a 14cm long oval about 2.5cm thick.