Kate's kwality kofta kebabs

lostkat · 28-09-2008, 17:23

I made these on holiday in Cyprus and they went down extremely well with everyone, so I thought I'd post up the recipe here if people wanted to try it out. They're best done on the BBQ by a sexy Frenchman, but I'm sure they'd be just as nice done under the grill or on a griddle pan

This recipe will make around 24, which will serve around 8 people.... or 5 VERY fat, greedy pigs

Ingredients
1.5kg minced lamb (or beef if you like)
1 large onion, finely chopped
couple of handfuls of coriander, roughly chopped
couple of handfuls of flat leaf parsley, roughly chopped
4-5 cloves of garlic, crushed
handful of feta, crumbled
salt & pepper to taste
splash of olive oil to bind together
any other herbs/spices you wish to add for extra flavour

Method

1. Put all the ingredients into a very large bowl and squidge together with your hands until everything is evenly mixed.

2. Roll the mixture up into short sausage shapes and place on a plate. Leave in the fridge for an hour or so. It just lets them settle and makes them less likely to fall apart during cooking. You can press them around wooden skewers if you wish, but it's a fiddle.

3. If cooking on a BBQ, place the koftas in a burger holder thing (see below). It presses them down a bit for even cooking and makes turning them much easier.

4. Cook until browned on one side, then flip and brown on the other side. I think we cooked ours for about 3-4 mins either side.

5. Heat up some pita breads on the BBQ (ours were freshly made at a local bakery and tasted incredible) and crack open a can of KEO

6. Serve to the waiting ravenous beasts, accompanied with some salad and potato wedges... or whatever you like really

7. Sit back and stare in horror as your beautiful, lovingly hand-crafted koftas are recklessly devoured

Special thanks to Will for his ~~enormous wang~~ guidance on kofta crafting and excellent BBQ-making skillz

28-09-2008, 17:23	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Kate's kwality kofta kebabs I made these on holiday in Cyprus and they went down extremely well with everyone, so I thought I'd post up the recipe here if people wanted to try it out. They're best done on the BBQ by a sexy Frenchman, but I'm sure they'd be just as nice done under the grill or on a griddle pan This recipe will make around 24, which will serve around 8 people.... or 5 VERY fat, greedy pigs Ingredients 1.5kg minced lamb (or beef if you like) 1 large onion, finely chopped couple of handfuls of coriander, roughly chopped couple of handfuls of flat leaf parsley, roughly chopped 4-5 cloves of garlic, crushed handful of feta, crumbled salt & pepper to taste splash of olive oil to bind together any other herbs/spices you wish to add for extra flavour Method 1. Put all the ingredients into a very large bowl and squidge together with your hands until everything is evenly mixed. 2. Roll the mixture up into short sausage shapes and place on a plate. Leave in the fridge for an hour or so. It just lets them settle and makes them less likely to fall apart during cooking. You can press them around wooden skewers if you wish, but it's a fiddle. 3. If cooking on a BBQ, place the koftas in a burger holder thing (see below). It presses them down a bit for even cooking and makes turning them much easier. 4. Cook until browned on one side, then flip and brown on the other side. I think we cooked ours for about 3-4 mins either side. 5. Heat up some pita breads on the BBQ (ours were freshly made at a local bakery and tasted incredible) and crack open a can of KEO 6. Serve to the waiting ravenous beasts, accompanied with some salad and potato wedges... or whatever you like really 7. Sit back and stare in horror as your beautiful, lovingly hand-crafted koftas are recklessly devoured Special thanks to Will for his ~~enormous wang~~ guidance on kofta crafting and excellent BBQ-making skillz __________________ Oooooh Cecil, what have you done?