Lamb Kofta Kebabs with Fresh Herb and Cucumber Yogurt Sauce

Lamb Kofta Kebabs

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its food processor accessory and 1.5-cup chopper attachments.

Ingredients

Lamb Kofta Kebabs
  • 1 lb. lamb (cut into 1-inch cubes)
  • 1 clove garlic
  • Pinch of ground cumin
  • Pinch of dried oregano
  • ½ tsp of sweet paprika
  • ½ tsp of black pepper
  • Pinch of hot paprika
  • 6 fresh mint leaves
  • Salt, to taste
  • Wooden skewers

Fresh Herb & Cucumber Yogurt Dip

  • 2 tbsp fresh parsley,
  • 2 tbsp chopped dill
  • 1 small cucumber, peeled, de-seeded and cut into chunks
  • 4 oz. cream cheese at room temperature
  • ¾ cup plain yogurt
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste
  • 1 wedge of lime


 

  1. To prepare the meat, place lamb into Braun’s MultiQuick 7 food processor attachment with chopping blade together with all the other listed ingredients. Attach the hand blender and start on low speed increasing gradually until it forms a ground meat. Place meat in a bowl, cover and refrigerate for 20 minutes. While meat is in refrigerator, prepare herb and cucumber yogurt.
  2. For the homemade herb and cucumber yogurt, place the parsley and dill in Braun’s MultiQuick 7 1.5-cup chopper attachment, which is the perfect tool for all your small chopping jobs.
  3. Next change the hand blender back to the MultiQuick 7 food processor attachment with its chopping blade, that has been cleaned.  Add the freshly chopped herbs, the cucumbers and the rest of the ingredients and blend to a fine mixture. Refrigerate until ready to serve with meat.
  4. Remove meat from refrigerator. With wet hands, divide the seasoned meat into 8 equal portions and mold each one around a wooden skewer into a long sausage shape.
  5. Heat a grill pan or an outside grill to high. Place the koftes on the grill and cook for 2 - 3 minutes on each side or until golden brown and cooked. Serve with hot pita and yogurt sauce.

Note: For an appetizer, this recipe can be made into 8 smaller kebabs. 

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