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If possible, let them chill for 30 minutes to allow the meat to firm up against the skewers. Each should be about 10-12cm/4 inches long.įinally, refrigerate until you’re ready to cook them.

Then gently grab a handful of your meat mixture and squeeze it around the skewers, spreading it evenly and forming your kebabs. To prevent them from burning, soak them in a bit of water. To assemble the kofta kebabs, start by cutting the wooden skewers using a pair of scissors to fit your griddle pan. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight. Remove the lamb kofta kebabs meat mixture from the food processor and place in a bowl.įinally cover with plastic wrap and let it rest for 1 hour. Then, add the chopped parsley and sautéed onions and garlic in your processor and blitz again until fully combined. Blitz it on high until they form a paste. Then, in your food processor, add the minced meat, spices and tomato puree and season with salt and pepper. In a large saucepan, heat the olive oil, chopped onion and garlic over medium-high heat until softened.

Optionally, make the yoghurt and tomato sauce (Giaourtlou) and serve.

There are just a few steps needed to make your Lamb Kofta Kebabs (Giaourtlou): You can grab some in your local Greek deli or simply make your own home made pita breads! Finally you’ll also want some wooden or metal skewers to cook the meat on and serve.

Serving: Pita breads are the perfect base for this dish.

Alternatively, you could also serve them with some refreshing tzatziki sauce as well!

Yogurt sauce: Tomatoes, butter, garlic and cinnamon are added to the Greek yogurt making the sauce to serve your kebabs with.

If you like them spicy, you can also add some cayenne pepper!

The spices: I use oregano, parsley, cumin, cinnamon, hot paprika and powdered spice berries with tomato puree for the flavouring of the meat.

The key here is in the lamb mince which has lots of flavour and a little fat that is necessary for that extra flavour!

The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices.

Spicy Minced Lamb Kofta Kebab Key Ingredients

It originates in the Middle East and has later been adopted in the Greek cuisine. Shish Kebab (also kebap or kabab) is a Middle Eastern dish where pieces of meat, fish, or vegetables are roasted or grilled on a skewer or spit.Needless to say it tastes like heaven, and is one of the most popular dishes in Greece, served in every taverna. Kofta kebab: A traditional lamb kofta kebab is made of minced meat and is seasoned with more than ten different herbs and spices.What is the difference between Shish kebab and Kofte/ Kofta kebab? There are two other types of street food meat – pieces of meat-on-a-skewer, which are called souvlaki and chopped meat of a spit roast, called gyros. However, in Greece, most kebab recipes are prepared with ground meat formed in oblong-shaped burgers around a skewer. It is one of the brightest examples of the influence of Turkish cuisine on lots of popular Greek dishes. This is a traditional lamb kofta kebab recipe with minced lamb from Constantinoupoli. So go ahead, read along to discover my delicious recipe, step by step photos, tips and tricks, serving suggestions and more! Ready in only 20 minutes, this traditional homemade minced lamb kofta kebab recipe never fails to impress! These lovely homemade minced Lamb Kebabs (kofte / kofta) will definitely become the talk of your next barbecue! If your fluffy and soft pita breads need a juicy and extra tasty companion, you have just found it!Īnd the best part? They are dead simple to make.