Spiced Lamb Kofta

Minced meat skewers charred by the flame, keeping a juicy and tender center. The warm aroma of cumin and cinnamon blends with finely chopped fresh herbs.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 507
• Protein: 32 g
• Carbs: 10 g
• Fat: 39 g

Ingredients

• 600 g Ground lamb ( fresh )
• 1 piece Onion ( very finely minced )
• 2 piece Garlic ( pressed )
• 20 g Flat-leaf parsley ( chopped )
• 10 g Mint fresh ( chopped )
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 0.5 tsp Cinnamon powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil
• 1 tsp Sumac

Instructions

1. Preparation of aromatics

   Finely chop the onion so it integrates into the meat without large chunks. Press the garlic. Finely chop the flat-leaf parsley and mint with a knife, without crushing them, to preserve their green color and fragrance.

2. Binding the mixture

   In a mixing bowl, combine the ground lamb with the onions, garlic, herbs, sumac, and all the spices. Knead the mixture by hand for a few minutes: the texture should become slightly sticky, a sign that the proteins are binding.

3. Shaping

   Divide the meat into eight portions. Shape into elongated cylinders around wooden or metal skewers. Squeeze the meat with your palm so it holds well during cooking.

4. High-heat cooking

   Heat the olive oil in a cast-iron skillet or on a very hot grill. Sear the keftas for 2 to 3 minutes per side. The crust should be brown and crispy, while the inside should remain soft under finger pressure.

Chef's tips

• Do not compress the meat too much when shaping; it should stay airy to retain its juices.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning on the grill.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat gently in a pan to avoid drying out the center.