Grilled Lamb Kofta - Izgara Kofte
These kofta patties are delicious, juicy and full of Middle Eastern flavours, very easy to prepare and can be made ahead!
Servings: 4 people
For the Yoghurt Dressing
- 1 cup Natural yoghurt
- 1 clove garlic
- ½ teaspoon dried mint
For the Lamb Koftas
- 500 g minced lamb (minimum of 20% fat content)
- 1 large onion (grated)
- 2 cloves garlic (minced)
- 1 medium egg
- 30 g breadcrumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon flaked chilli (pul biber)
- ½ teaspoon coriander powder
- 2 tablespoon chopped parsley
Preparing the Yoghurt Dressing
Turn the garlic into a paste using a pestle and mortar or grate it using a Microplane.
Place the yoghurt in a bowl and add the garlic paste.
Add the dried mint and mix well. Set aside and keep refrigerated until you need it.
Preparing the Lamb Koftas
If cooking the koftas on a BBQ, preheat it to medium-high, if cooking them in the oven-grill, preheat the oven-grill to medium-high or if using a skillet, preheat your skillet over medium-high heat.
To prepare the kofte mixture, put all kofte ingredients in a large bowl and then mix well for at least 5 minutes or until it has a nice and soft texture slightly sticking to your hand.
Shape them into 10-12 equally sized patties using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand.
Cook the koftas on BBQ for 6 to 8 minutes, until all sides are nicely browned.It would take 10 to 12 minutes in oven-grill and 5 to 7 minutes on the skillet to cook the koftas.
Serve them immediately on a bed of Turkish Rice Pilaf or Homemade Pita Bread with a dollop of yoghurt dressing.
Calories: 456kcal | Carbohydrates: 13g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 757mg | Potassium: 486mg | Fiber: 1g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 3mg