Now that summer has arrived here on Australia‘a east coast, there is nothing better than eating a meal outdoor al fresco. I’ve been reading Samin Nosrat’s Salt, Fat, Acid, Heat and came across these super simple kebabs which do very well on the bbq. I’ve made a few adjustments but there is really no wrong way to make kofte. However the oblong shape is what you are going for. I stuffed mine into a pita with some salad and tahini sauce and was rewarded with a post meal zen.
500g lamb mince
1/2 onion grated
1 1/2 tsp sea salt
1 tsp cumin
1 tsp turmeric
4 tablespoons chopped mixed herbs (parsley, coriander or mint)
1 tablespoon olive oil
Combine all ingredients well, using your hands to integrate the herbs and spices. Take a mandarin sized ball of meat in your hand and create an oblong shape with narrower ends.
Cook on the grill slightly longer than usual as the chopped herbs can slow down cooking time and creat more moisture in the centre.
Serve on pita pocket with a yogurt dressing.