Spicy kofta kebabs

  • KEBABS
  • 400 g quality lean lamb mince
  • 1 bunch of fresh thyme
  • 1 lemon
  • SPICES (OPTIONAL)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground chilli
  • 1 tablespoon ground cumin
  • TO SERVE
  • 4 tortilla wraps
  • 1 round lettuce
  • olive oil , optional
  • lemon juice , optional
  • 4 heaped tablespoons natural yoghurt
  • 1 fresh red chilli

Method

  1. Place 4 wooden skewers in a tray of water to soak.
  2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
  3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
  4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
  5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
  6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

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