Tender lamb kofte
Photo by Annabel Langbein media
Adding bulghur wheat into these kofte makes them wonderfully light and tender, and it also makes the meat go further. For gluten-free kofte, replace the bulghur with 1 cup cooked quinoa.
|¼ cup||Bulghur wheat|
|¼ cup||Boiling water|
|400 g||Lamb mince|
|2||Garlic cloves, crushed to a paste with 2 tsp salt|
|1||Lemon, zest only, finely grated|
|2 Tbsp||Red onion, coarsely grated|
|2 Tbsp||Parsley leaves, very finely chopped|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Sweet paprika|
|½ tsp||Fine black pepper|
|1 pinch||Chilli flakes|
|1 drizzle||Oil, to brush|
- Soak bulghur wheat in boiling water for 10 minutes until soft. Combine with all other ingredients except oil in a bowl. The mixture can be made ahead, covered and chilled for up to 24 hours.
- If you're using wooden skewers, soak them in cold water for 30 minutes before use to help prevent burning, or grill the kofte before inserting the skewers.
- Divide the mixture into 12 portions and form each into a sausage shape. Insert a skewer into each. Brush with a little oil then cook on a preheated barbecue grill over a medium heat, turning often to cook all sides, until they are firm and springy with no give (about 8 minutes).