Recipe Greek Lamb Koftas

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Greek Lamb Kofta

Ground beef is acceptable in this dish as well. Lamb is simply tastier.

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Ready for cooking. The lamb should hold onto skewers, whether metal or wood. Don’t over-manipulate.

If you don't wish to do dairy for the dipping sauce, coconut yogurt works, too.

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Grilling on the George Foreman. (I had to run the fourth one afterwards.) It’s quick!


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Off the skewers

Anyhow, this dish here is simple. Ground lamb (goat, if you can find it) and an array of Greek seasonings, a grill of whatever sort, and some skewers. Yogurt with lemon juice if desired! Or, get a true tzakziki sauce going!

Let’s get started!

Prep Time:10-15 minutes.
Setting Time: 1-2 hours.
Cook Time: 6-7 minutes.
Rest Time: 2 minutes.
Serves: 2-4. One or two skewers per person.
Cuisine: Greek.
Leftovers?: Yes. And you can also freeze leftover skewers prior to cooking, with a tight plastic wrap.


The Kebabs:

  • 1 pound ground (minced) lamb
  • 2 large shallots, minced.
  • 2 garlic cloves, crushed / minced.
  • 2 teaspoons lemon juice
  • 1 teaspoon dried mint
  • 3/4 teaspoon coarse sea or Himalayan salt
  • 1/2 heaping teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon lemon zest

The Topping:

  • plain Greek yogurt, full-fat.
  • 1/4 of a lemon, as lemon juice
  • 2-3 teaspoons chopped dill leaf
  • 1/4 teaspoon dried oregano
  • 1 teaspoon chopped parsley (optional)


Mix all the seasonings for the kebabs together in a bowl, minus the lamb. Add the lamb and gently combine – hands will be the best. Do not overmix.

Put this in the fridge for an hour or two.

Make the topping, whether the simple yogurt one here, or a Tzatziki.

Put that in the fridge, too.

ALL RIGHT> TIME TO COOK!

If using wooden skewers, soak them about 30 minutes prior to use in a tub of water, to prevent burning and the like.

Take four skewers, and put about 1/4 pound of the lamb mixture gently around each skewer. Spread the mixture up and down the skewer as you desire. You can make one, two, or three lumps of meat on each skewer – your discretion. Don’t make them too thick, you want to keep them thin enough that they will cook through, but thick enough they will remain adhered to the skewers. I found no thicker than an inch around.

Use a pre-heated charcoal or propane grill, or as I did, a George Forman electric grill. Place the skewers over the hot section of the grill, close the grill, and cook. (Lid down.) The outdoor grills will cook for about 3-4 minutes each side, and the George Forman will be about 2-3 minutes each side.

Remove, serve. Provide the yogurt / tzatziki for people to help themselves. A great serving side is a good Greek salad. Or perhaps that Spanakorizo mentioned above.

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