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Lamb Kofta Kebabs

Prep Time:

20 minutes

Cook Time:

12 minutes

Serves:

Serves 6

Level:

BBQ

About the Recipe

Ingredients

For the Grill 

1 kg Ground Lamb or Beef

1 Small Onion, grated and blotted with paper towel to soak up any excess liquid

1 large bunch Flat Parsley

3 tbsp Urfa Pepper 

2 tsp Sumac

1 ½ tsp Salt 

6-12 Long Flat Metal Skewers 


For the Yoghurt Sauce 

1 ¼ cups Greek Yoghurt 

1 tbsp Lemon Juice 

1 Clove Garlic, finely minced

1 tbsp Sumac

½ tsp Salt 

Preparation

Base

  • In a medium bowl, combine the yoghurt sauce ingredients. Cover and store in the fridge until ready to use. 

  • Finely chop ¼ cup of the parsley leaves to use for the kebabs, set the rest aside. Combine this in a large bowl with the lamb, grated onion, Urfa pepper, sumac and salt. Work the ingredients together with your hands until they are fully incorporated. 

  • Divide the mixture into 6-12 equal portions depending on the size of your skewers. Squeeze the mixture onto the skewers to form long sausages. 


On the BBQ

  • Light the Barbecue and once the coals are glowing white set a 2 zone grill by pushing the coals to one side.

  • Oil the grates of the grill to prevent sticking. 

  • Grill the kebabs for 1-2 minutes on each side to seal them. Then cook for an additional 4 minutes on each side until cooked through. 


In the Grill

  • Preheat the grill until hot. Grill the kebabs for 1-2 minutes on each side to seal them. Then cook for an additional 4 minutes on each side until cooked through. 


  • Serve with Pita Bread, Salad bits and the yoghurt sauce. 

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