Lamb

Lamb kafta skewers

Name: Lamb kafta skewers recipe
Yield: 4
Ingredients: 3 large tomatoes, cut into thick wedges; Toum (garlic sauce) & parsley leaves, to serve; 120g capsicum; 2 white onions, finely chopped; 1 bunch flat-leaf parsley, leaves picked, finely chopped; 1 tsp each seven spice (baharat spice mix) & sumac; 1kg coarse lamb mince (ask your butcher for 7 0/30 mince – 70% lean meat and 30% fat – if possible, as it helps to maintain the juiciness of the mixture); 1 red onion, sliced into rings; 62.50 ml flat-leaf parsley leaves, roughly chopped; 2 tsp sumac, plus extra to sprinkle

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by delicious. team

delicious. team

Sep 08, 2020

These lamb koftas from Simon Zalloua are a firm favourite. You will need 16 metal or bamboo skewers. If using bamboo, soak in cold water for about 2 hours before using.

3 large tomatoes, cut into thick wedges
Toum (garlic sauce) & parsley leaves, to serve

Lamb kafta mixture

1 (120g) red capsicum, seeds removed, finely chopped
2 white onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, finely chopped
1 tsp each seven spice (baharat spice mix) & sumac
1kg coarse lamb mince (ask your butcher for 7 0/30 mince – 70% lean meat and 30% fat – if possible, as it helps to maintain the juiciness of the mixture)

Sumac onions

1 red onion, sliced into rings
1/4 cup flat-leaf parsley leaves, roughly chopped
2 tsp sumac, plus extra to sprinkle

Method

1.

For the sumac onions, place all ingredi- ents in a bowl, season to taste and mix to combine. Set aside until ready to serve.
2.

To make the kafta mixture, place the capsicum, onion, parsley, seven spice and sumac in a food processor and pulse until the mixture starts to combine. Whiz on high speed, scraping down the side occasionally, until mixture is well combined. Transfer to a large bowl with the mince and mix until well combined. Season and refrigerate until ready to use.
3.

Divide the kafta mixture into 16 portions and shape into ovals. Thread 1 piece of tomato onto a skewer followed by a kafta oval. Repeat with remaining tomato and kafta. Set aside until ready to cook. Be sure to work fast as the kafta is best shaped while cold from the fridge.
4.

Heat a chargrill or barbecue to medium-high. Chargrill kafta skewers in batches, turning frequently, for 7-8 minutes until charred and cooked through. Garnish with sumac onions, toum and extra parsley.