The first time I had Moroccan Lamb Kofta was from the prepared foods section of a healthy foods grocery store. Immediately, I fell in love with these kabobs.
The combination of spices and herbs (Cinnamon, Cumin, Coriander, Cardamom, Nutmeg, Mint) hits all flavor notes and bring memories of travels through the mysterious and adventurous routes of the Middles East and North Africa.
The warm feeling of these spices, paired with a Greek Salad or a grain free Cauliflower Tabbouleh make a perfect dinner for a summer night gathering. Add some Tahini Sauce or tzatziki (if you eat dairy products) — optional sauces that accompany perfectly Mediterranean grilled meat — and you have a complete summertime meal that will amaze your guests. (If you are eating grains, you can also add some pita bread on the side.) Close the dinner with a cold, sweet, refreshing watermelon. Healthy, quick and easy!
You can make the kofta ahead of time, (you can also freeze them prior to cooking), and have them ready for a quick dinner.
- 2 lbs Ground lamb
- 1/4 cup Parsley minced, packed
- 1 tbsp Mint minced, packed
- 1 tbsp Olive oil extra virgin
- 1 tbsp Sweet paprika
- 3/4 tbsp Coriander ground
- 1 3/4 tsp Cumin ground
- 1/2 tsp Cinnamon ground
- ¼ tsp Cardamom ground
- 1 pinch Nutmeg ground
- 2 tsp Garlic powder
- Salt and freshly ground pepper to taste
- 12 Wooden or metal skewers
-
While preparing the meat, soak the wooden skewers (if using) in cold water, in a long baking dish, for about 30minutes.
-
Place the ground lamb in a large bowl.
-
Add the olive oil, the herbs and the spices. Season to taste with salt and freshly ground pepper.
-
Mix well.
-
To make the kofta, take a handful of the ground lamb and press it around the center part of a skewer, to the shape of a sausage. Press lightly between your hands to flatten a bit the "sausage", but not too much.
-
Place the kofta on a platter and refrigerate for at least three hours or overnight.
-
Preheat the grill or grill pan to medium-high. Oil the grill grate or the pan.
-
Grill the kofta for about 10 to 15 minutes, turning once until firm to the touch and cooked through.
If you plan to freeze some of the koftas: Shape the Moroccan lamb kofta as described above, but do not use the skewers. Place the patties on a baking sheet lined with parchment paper, leaving 1/2 inch between them. Freeze overnight. Transfer the patties to a freezer bag and label. To grill the kebabs, defrost overnight in the refrigerator, thread the patties on the skewers and grill as described above.
