The kebab originated in the Middle East and is mainly associated with dishes from Persia and Turkey. Middle Eastern food is up there with one of my favourite cuisines mainly because they are all about big flavours and heavy spice which always hits my sweet spot. Whether it's the flavouring in Koftas, Chicken Shawarma, Lamb Shawarma and Doner Kebabs I am a sucker for this type of street food.
Kebabs in the UK may have a bad rep for being greasy, and a not-so-classy takeaway food after a night on the town. However, when you get some quality meat mixed with some quality spices, you can make a super tasty kebab that will take you right to the streets of Istanbul. This recipe will be a sure-fire way to add another bow to your string when it comes to the BBQ this Summer.
These Lamb Koftas are aromatic and can sure bring a little heat but it is far from being overpowering. This recipe uses Leonards original spicy kebab mix, a pre-made blend of cumin, coriander, cinnamon, nutmeg and paprika all of which play their part in maximising the flavour in this Middle Eastern dish.
When it comes to kofta kebabs, it has to be Lamb. The lamb works so well with the spices and the fat in the lamb means they're going to be full of flavour and nice and juicy. Try and use Lamb with 20% fat ratio for this recipe to be sure they are nice and juicy.
For these kebabs, you will need a mincer (optional - you can always buy minced lamb from your local butcher), a good set of skewers (metal or wooden are fine), and of course the Leonards Golden Original Spicy Kebab Mix.
To accompany this koftas this recipe involves a beautiful lemony yoghurt sauce to add a zing and balance out the spices from the kebab.
This recipe will make around 16 kebabs.
INGREDIENTS
The Meat
1kg of Lamb Shoulder
The Seasoning
190g of Leonards Golden Original Spicy Kebab Mix
250ml Cold Water
The Sauce
500g Thick Greek Yoghurt
1tbsp Extra Virgin Olive Oil
1 Large Garlic Clove
2tsp Cumin
2tbsp lemon juice
Salt & Pepper
Toppings
Lettuce
Cucumber
Red Onions
Coriander (finely chopped)
Bread
8 Flatbreads or Pitta Breads
Equipment/Accessories
Kebab Skewers and a Mincer (The Mincer is optional)
METHOD
Note: For smaller mixes reduce the quantities below by proportion.
1. Combine the yoghurt, lemon, cumin, garlic and lemon juice and mix thoroughly. Season with salt and pepper to taste and mix again. Leave in the fridge for 30 mins or overnight to let the flavours mingle.
2. If you are using wooden skewers, dip them in water for 10-15 minutes this will ensure the sticks don't burn if you are going to cook the koftas straight away. It also makes it easier to mould the meat around the skewers.
3. Cut your lamb shoulder into 1-inch pieces of meat and pop it through the mincer on a 4.5mm plate. Now that you have your minced lamb.
4. Now that you have your minced lamb. Grab a large mixing bowl and combine the water with the kebab mix. Mix thoroughly and let the mix soak up the water. Now gradually add the mix to the meat and continuously mixing with your hands. There's no avoiding getting your hands dirty. Just get stuck in.
5. Start moulding your meat around the skewers, leaving an inch or two at the bottom so you can turn them when cooking.
6. To cook these koftas you can grill over charcoal, BBQ, fry or pop them under the grill. For me the ultimate traditional way and the extra smokey flavour just adds another dimension to these koftas.
Cooking times is usually 10-15 minutes depending on the cooking method you go for. Cut through one kebab to ensure there are no pink bits left in the middle and you should have a lovely brown crispy outer layer.
7. Start making your kebabs using your pita breads. Slide the meat off the skewers, fill in the pitta bread with the kebab and top with lettuce, red onion, and cucumber. Sprinkle over your chopped coriander and top with your lemony sauce.
ENJOY!
Weschenfelder Top Tip: Serve with Mediterranean vegetables.
If you are Gluten Free - Check out this Leonards Gluten Free Kofta Kebab Mix available on our website.