KOFTA KEBABS WITH CHILLI YOGHURT
A simple weeknight supper solution that is quick, tasty, and fairly low in fat too!! I often make mine into little patties if I'm short on time, rather than mess about with skewers. I often use wholemeal pitta bread instead of tortillas too. Don't skip the chilli yoghurt...it reallly makes it!
Provided by Noo8820
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the lamb, onion herbs and spices and season well.Divide the mixture into four, and using your fingers squeeze it around the skewers to form long sausage shapes.
- Grill the kofta kebabs for about 10-12 minutes, turning occasionally, until well browned.
- Combine the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
- Briefly warm the tortillas to make them pliable. Place a kebab in the centre of each tortilla, squeeze around the kebab, pulling it off the skewer. Drizzle with the chilli yoghurt, and add onion rings, tomato wedges and lettuce if desired.
- Roll up and eat!
KOSTA KEBABS WITH CHILLI YOGURT
Remember to soak your wooden skewers for 20 minutes before you start to prepare your tasty koftas and then enjot them with my chilli yogurt.
Provided by Lene8655
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the grill to high. Mix together the lamb, white onion, herbs and spices and season with salt and pepper. Divide the mixture into 4 and, using your fingers, squeeze it around skewers to form long sausage shapes.
- Grill the kofta kebabs for 10-12 minutes, turning occasionsally, until well browned but still a little pink in the centre.
- Make the chilli yogurt: combine the yogurt, chillies, coriander, garlic, lime juice and sugar, and season to taste.
- briefly warm the tortillas for a few seconds on each side in a dry, non stick frying pan, to make them soft and pliable. Place a kebab in the centre of each tortilla and squeeze around the kebab, Pulling it off the skewer. Scatter over a few onion rinds, and drizzle over the yogurt. Serve with tomato wedges, crisp lettuce leaves and a wedge of lime to sqeeze over.
Nutrition Facts : Calories 482.8, Fat 31.9, SaturatedFat 13.3, Cholesterol 91.2, Sodium 270.1, Carbohydrate 24, Fiber 2.3, Sugar 4.4, Protein 24.3
TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD
This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 8h40m
Yield 8 kebabs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak skewers in cold water for half and hour.
- Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
- Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
- For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
- For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
- Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
- Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.
Nutrition Facts : Calories 562, Fat 46.7, SaturatedFat 15.1, Cholesterol 91.2, Sodium 117.2, Carbohydrate 13.7, Fiber 3.3, Sugar 6.8, Protein 22.9
LAMB KOFTA KEBABS FROM JAMIE OLIVER
I saw this on Jamie at Home the other day and I thought, what with it being BBQ season, I'd give them a go. Unfortunately, as soon as I bought the lamb, the weather changed and I ended up cooking them in the oven. They'd definitely be better on a BBQ, but I wasn't going out in the rain! I found them quite difficult to handle without them breaking up when raw. They were easier after sitting in the fridge for a while, but you still have to be super careful. If you don't support the meat (ie if you try to pick them up with the skewer) they tend to fall right off. Try rolling them onto the BBQ - once they're cooked, they're fine! I couldn't find sumac, so I used the zest of one lemon instead, which was a good substitution.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the pistachios into a blender and chop until they're all about half size.
- Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
- Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
- Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
- Place in the fridge for a couple of hours to "set" the meat a little.
- Put kebabs onto a very hot barbecue and cook until nicely golden.
- Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
- Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
- Warm your tortillas on the griddle (or in the microwave for a few seconds).
- Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!
Nutrition Facts : Calories 780.1, Fat 42.2, SaturatedFat 17.4, Cholesterol 110.5, Sodium 848, Carbohydrate 69, Fiber 7.4, Sugar 3.8, Protein 32.6
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