LAMB KOFTA WITH LABNEH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
- Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.
MUSHROOM-LAMB KOFTA
This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.
LAMB AND SUMAC KOFTAS
Lamb, apricot and date Koftas given an extra lift with the use of Sumac (Somaq) and Ras El Hanout (Moroccan spice mix)
Provided by BonusMeals
Categories Meatballs
Time 25m
Yield 12 Koftas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Cover with cling film and place in the fridge for at least an hour.
- Take a handful of the mix, place on wooden skewers and mould to shape.
- Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Nutrition Facts : Calories 444.5, Fat 30.5, SaturatedFat 13.1, Cholesterol 122.2, Sodium 354.3, Carbohydrate 18.7, Fiber 1.8, Sugar 11.8, Protein 23.6
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #main-dish #lamb-sheep #african #easy #beginner-cook #moroccan #meat #meatballs
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