← Back to Search Results
broiling Middle Eastern
Lamb Koftas

Photo by:
Comments: 0
 

Recipe

Middle Eastern spices flavor these tender, ground lamb kebabs. A raita of cucumber and yogurt is the ideal accompaniment.

Yield: Makes 4 servings
Prep time: 15 Mins, Plus Chilling<Br>
Cooking time: 8–10 Mins

Ingredients

For the koftas:

  • 1 slice of white bread, crusts discarded, torn into small pieces
  • 3 tbsp whole milk
  • 1 lb (450g) ground lamb
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped parsley
  • 1 tbsp ground cumin
  • 1 garlic clove, minced to a purèe
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Vegetable oil, for brushing

For the raita:

  • 1½ cups plain yogurt
  • 4 oz (120g) cucumber, peeled, seeded, and diced

Special Equipment:

  • 16 wooden sticks

Directions

1. Soak 16 wooden sticks in hot water for at least 30 minutes. Soak the bread in the milk for 5 minutes.

2. Combine the ground lamb, cilantro, parsley, cumin, garlic, salt, and pepper in a large bowl. Squeeze the milk from the bread, add the bread to the bowl and mix thoroughly with your hands. Discard any remaining milk.

3. Using wet hands, roll the mixture into 16 balls. Carefully slide each ball onto a wooden skewer.

4. Meanwhile, preheat the broiler and position the rack about 4in (10cm) from the source of heat. Line the broiler pan with aluminum foil and lightly oil.

5. Put the koftas on the pan and broil, turning frequently, for about 8 minutes for medium-rare, or 10 minutes for well done. Transfer to a platter. Mix the yogurt and cucumber with a little salt to taste and serve on the side.

Notes

Caution: soak the wooden sticks in water to prevent them from burning.

Prepare ahead: The shaped koftas can be refrigerated up to 1 day before cooking. The sauce can be made an hour or two in advance.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

439kcal (22%)
173mg (17%)
3mg (5%)
37mcg RAE (1%)
494mg
47mg
23g
6g
1g
10g
95mg (32%)
451mg (19%)
14g (70%)
34g (52%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
food-to-live-by Food to Live By
by Myra Goodman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?