Moroccan Lamb Kofta Recipe

Kofta. Kafta. Kebab. Kebob? No matter how you say it, and no matter how you slice it, these things are absolutely lovely. Chargrilled packets of flavour perfection, right there on your Landmann grill! 

Take a look at this Moroccan-style lamb kofta recipe, and bring some herby, spicy goodness to your next big cook out. It might be getting cooler outside, but theres nothing like the warming taste of these bad boys to keep the chill at bay.

Follow along with the recipe below:

INGREDIENTS: 

• 2 lbs Ground lamb
• 1/4 cup Parsley minced, packed
• 1 tbsp Mint minced, packed
• 1 tbsp Olive oil extra virgin
• 1 tbsp Sweet paprika
• 3/4 tbsp Coriander ground
• 1 3/4 tsp Cumin ground
• 1/2 tsp Cinnamon ground
• ¼ tsp Cardamom ground
• 1 pinch Nutmeg ground
• 2 tsp Garlic powder
• Salt and freshly ground pepper to taste
• 12 Wooden or metal skewers
• 1 Onion, medium finely chopped

PROCESS:

1. While preparing the meat, soak the wooden skewers (if you're using them) in cold water, in a long baking dish, for about 30minutes. No fire's today, a-thank you. 
2. Place the ground lamb in a large bowl.
3. Add the olive oil, the herbs and the spices. Season to taste with salt and freshly ground pepper.
4. Get your hands in there and mix it all together well.
5. To make the kofta, take a handful of the ground lamb and press it around the centre of a skewer, in a sausage shape. Flatten it a little bit, but not too much.
6. Place the kofta on a platter and refrigerate for at least three hours or overnight. If you're reading this recipe in a last minute rush, listen, we won't judge you if you instantly want to throw them on the grill either!
7. Preheat and oil your grill to a medium-high temp, the searing kind.
8. Grill the kofta for about 10 to 15 minutes, turning once until they're firm to the touch and cooked right the way through.

There you have it. Dig in and enjoy a taste of true, north-African goodness!

Tag us in your creations at @landmannbbquk on Insta - and let us know what you think.