moroccan grilled kofta

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Cooking receipe to make moroccan grilled kofta under category General Recipes. You may find some video clips related to this receipe below.

moroccan grilled kofta

mediterranean

900g minced lamb (or lamb and beef)

1 large onoion coarsely grated

25mm of fresh ginger peeled and grated

1 tbspn ground cumin

1 tspn ground coriander

1/2 tspn allspice

1/2 tspn ras el hanout (optional)

1/4 tspn cayenne pepper

1 tspn paprika

1 egg

4 tbspns finely chopped parsley

4 tbspns finely chopped fresh coriander

salt and freshly ground black pepper

The mince used ideally should have been through the mincing machine twice.

Greek butchers do that automatically and this results in a much better blended kofta and a more pleasing allinone softer texture.

Combine all the ingredients in a bowl season and mix vigorously with your hands in order to blend properly and achieve a silky texture.

Cover and rest for 12 hours in the refrigerator.

Shape the rested mixture into sausage shapes about 10cm long and pass a flat metal skewer through the middle of each.

Arrange z23 of these on each skewer.

Squeeze the meat around the skewer in order to make it thinner and longer and squeeze the edges in so that it stays firmly on the skewer.

They should not be too heavy or they will fall off.

Grill the kebabs either over charcoal or in the kitchen under a preheated grill on a lightly oiled grilling pan for 1012 minutes in all turning them carefully around 23 times until they are crisp and golden all over.

Serves 4

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