Lamb Kofta/Kofte | SpiceTribe
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Lamb Kofta/Kofte

  • Prep Time Prep: 25 Mins
  • Cook Time Cook: 15 Mins
  • Serves Serves: 4
Chef Patricio Duffoo

Chef Patricio Duffoo

Chef Notes

Ingredients

Steps

Lamb Kofta/Kofte

Chef notes

This recipe highlights our Ancient Halaby Middle Eastern Chile Blend in a way that showcases how versatile, flavorful, and easy to use it can be. We think of this blend as a showstopper because all it needs is a little bit of our California Coast Sea Salt Flakes for support and it truly steals the show. 

The garnishes of this dish hold a lot of magic as the crunch from the pine nuts, the burst of flavor from the pomegranate seeds, and a nutty, earthy flavor from the tahini really bring this dish full circle. 

If you’re a fan of lamb, this recipe is a great way to incorporate it into your home-cooked meals.

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Ingredients

  • Prep time Prep time: 25 Mins
  • Cook time Cook time: 15 Mins
  • Total time Total time: 40 Mins
  • Serves Serves: 4
California Coast Sea Salt Flakes

California Coast Sea Salt Flakes

$10
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Steps

Step 1 -

Mix ground lamb with 2 tbsp of Ancient Halaby, half of the garlic, ¼ cup of parsley, 1 tbsp of olive oil and the minced onion and salt.

Step 2 -

If using wooden skewers, soak them in water overnight or at least for 30 minutes before assembling the skewers.

Step 3 -

Make a 2-inch log of lamb mixture with your hands (it helps if they are a bit wet) and skewer them. Make sure to press the meat firmly onto a skewer.

Step 4 -

Grill or broil 5-7 minutes each side adjusting heat as necessary to get desired doneness. We also like to grill one of the lemons to serve at the end.

Step 5 -

Mix tahini with juice of one lemon and 8tbsp of water to thin out to be able to drizzle at the end. Season with salt to taste

Step 6 -

Mix yogurt with remaining minced garlic.

Step 7 -

To plate, smear a dollop of yogurt on bottom of the plate, followed by your cooked lamb skewers and garnish with, pomegranate seeds, pine nuts, parsley and tahini sauce.

Step 8 -

To plate, smear a dollop of yogurt on bottom of the plate, followed by your cooked lamb skewers and garnish with, pomegranate seeds, pine nuts, parsley and tahini sauce.

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