Lamb Kofta Kebab

Saturday 10th January 2015

Monika wasn't convinced about this idea, having had only some rather chewy and dry kofta before. However these turned out very well. The minced lamb was mixed with coriander, cumin, mint and a very small amount of breadcrumbs. Then formed into sausages around skewers, which turned out to be much easier than I expected. I brushed them with a little garlic oil and did them under a very hot grill for 8 minutes, turning once.
The kebabs were juicy and tender, with a lovely flavour, and Monika's cucumber and yogurt salad was a perfect accompaniment.