Prep time: 20 minutes (plus chilling, resting) Cook time: 10 minutes Serves: 6
Get grilling with this delicious lamb kofta recipe from MEAT: The Ultimate Companion by Anthony Puharich and Libby Travers.
Note: Pickled chillies are available from supermarkets and delis. You can make the kofta mixture a day ahead to develop the flavours even further. You will need six 25 cm metal skewers or twelve 15 cm metal skewers.
Image and recipe from MEAT Anthony Puharich and Libby Travers. Photography by Alan Benson, Murdoch Books
900 g boneless lamb shoulder, fat on
1 small red capsicum (pepper), finely minced
1 tablespoon hot paprika
2 teaspoons ground cumin
2 teaspoons ground sumac
1 teaspoon sea salt
Vegetable oil, for drizzling
Pitta bread, flat-leaf parsley, sliced
red onion, pickled chillies (see note) and
lemon wedges, to serve
80 ml lemon juice for the garlic tahini sauce
8 garlic cloves, unpeeled for the garlic tahini sauce
180 g tahini for the garlic tahini sauce
1/2 teaspoon ground cumin for the garlic tahini sauce
Hot water, for thinning for the garlic tahini sauce
Remove the sinew from the lamb shoulder and cut the lamb into 2 cm cubes, then chop as finely as possible (or ask your butcher to coarsely mince the lamb for you). Put the lamb in a bowl with the capsicum, spices and sea salt. Mix well with clean hands, then cover and refrigerate to rest and chill thoroughly (3–4 hours).
Divide the lamb mixture into six equal portions, then form each portion into a ball. Wet your hands and press each ball evenly along a flat metal skewer to form a sausage along the skewer. If you are using smaller skewers, divide the mixture into 12 equal portions, then form into balls. Wet your hands and press each ball evenly along a flat metal skewer to form a sausage along the length of each skewer. Lay the skewers on a tray, cover and refrigerate to rest for 1 hour.
Meanwhile, to make the garlic tahini sauce, process the lemon juice and garlic in a small food processor until smooth, then strain through a fine sieve into a bowl, pressing on the solids. Whisk in the tahini and cumin (the mixture will seize and thicken, but this is OK), then thin with hot water, adding a little at a time and whisking to combine until the mixture has a drizzling consistency. Season generously with salt and pepper and set aside.
Preheat a gas barbecue to high heat or light a charcoal barbecue an hour before cooking and allow the coals to burn down to hot embers. Drizzle the kebabs with a little oil and barbecue, turning occasionally, for 5–6 minutes until browned, then rest on a plate for 5 minutes.
Serve with the garlic tahini sauce, pitta (the pitta will love a moment on the hot grill while the kebabs rest, followed by a little brush of garlic oil), parsley, onion and pickled chillies, with lemon wedges.