Spicy Kofta

Our spicy kofta is made from Local lamb and the same seasoning as Moroccan meatballs. But on a stick, and longer. For a Full ingredient, Breakdown Click Here

Here’s a different way to serve Spicy Koftas.

Ingredients

3/4 cup strained yoghurt
4 tablespoons harissa (to taste, see note)
4 medium cloves garlic, minced on a microplane grater (about 4 teaspoons)
1 cup fresh mint or parsley leaves (or a mix), minced
Kosher salt and freshly ground black pepper
2 pounds of ground lamb or beef, at least 20% fat
1 tablespoon red chile flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (2-inch) knob of ginger, grated on the medium holes of a box grater
1 small onion, grated on the medium holes of a box grater (about 1/2 cup)
Thinly sliced red onions, soaked in cold water
1 lemon, cut into wedges for serving
A handful of greens, such as arugula (optional)
1 recipe of grilled naan or store-bought flatbread warmed on a grill

Method

Light one chimney full of charcoal. When all the charcoal is lit and covered with grey ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Place the Spicy Kofta directly over the coals. Cover and cook until well-charred, about 2 minutes. Carefully flip kebabs, cover, and cook until the second side is well-charred. Remove cover, transfer kebabs to the cooler side of the grill, cover, and continue cooking until desired doneness is reached, about 2 minutes more (you can tear off a piece of one to check). Transfer to a large plate and let rest for 3 minutes.

Serve kebabs with lemon wedges, sliced onions, greens, and yoghurt sauce on boiled rice or with a grilled flatbread, such as this grilled naan.