Spiced Lamb Kofta

Line the baking tray with a ghee-greased paper

In a big bowl place mince( you can use whether mince your preferer beef, or lamb, mixed mince), finely chopped onions, crushed garlic, chili flakes, mint, cumin, coriander, ginger, and parsley in a bowl. Season with a salt and pepper. Use your hands to mix it through.

We thoroughly mix a mixture of mince, onions, and spices. Mixing should last at least 8-9 minutes. This is done not so much to mix the components as to allow the meat to release protein. Protein is formed, and this allows us to also fry on the grill without the meat falling off. Long and thorough kneading of the mince is the main secret of a real kebab.

Cover the bowl with the ready-made mince with a lid or cling film and put it in the refrigerator for 2-3 hours (at least for half an hour). During cooling, the fat inside the mince solidifies - this is another trick that allows us to easily skewer the future kofta on a spit.

String the cooled mince onto skewers. To do this, we form a patty weighing approximately 130-150 grams from the mince, pierce it on a skewer, and then, slightly turning the skewer, distribute the mince along it, thereby forming a meat sausage 3-3.5 cm thick.

In the oven
In the oven Kebab is cooked very quickly, in the oven at a temperature of 200 degrees, it will take 15-20 minutes.

In the grill
Grill the kebab We place the skewers with a raw kebab on the grill and fry until done over medium heat. If you are cooking on a flat surface (not on an open fire), then I recommend greasing the area with spray oil. Turn the skewers over periodically (every 3-4 minutes). Do not overcook on the grill, as it cooks very quickly (approximately 7-8 minutes).

Serve We put the cooked kebab on a plate, sprinkle it with sliced red or brown onions and serve hot immediately. Serve with herbs, fresh vegetables, fresh flatbread (buns, pitta), and your favorite sauces.

Enjoy your meal!