Lebanese Kofta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lbs. finely ground lamb
1 bunch parsley, washed and coarsely chopped
1 large red onion, coarsely chopped
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
Salt and ground pepper to taste
Bamboo skewers, soaked in water for at least 30 minutes prior to using
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Directions: |
Directions:1. Pulse parsley and onion in a food processor until finely chopped. Transfer to a large bowl and add the ground lamb, cinnamon, cloves, nutmeg, salt and pepper and mix with your hands until thoroughly combined.
2. Form lamb mixture into 1 1/2" meat balls. Thread one meatball on a skewer, then form meat into a log shape around the skewer. Repeat until all lamb is used.
3. Line one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the charcoal grate. Clean and oil your grilling grate.
4. Grill skewers over high heat until browned on all sides and cooked through, about two minutes per side. Remove from the grill and serve. |
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Number Of
Servings: |
Number Of
Servings:about 4-5 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is one of the best lamb dishes I've ever had. Despite its simple looks, the spices give the meat an unexpected complexity. This recipe is very easy to make, especially if you like to grill. We did have a hard time getting the meat to stay on the skewers, however. I think the weight of the meat combined with the wetness of the bamboo made it a bit tricky. It worked out eventually, though. We found this recipe on seriouseats.com.
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