How to cook Afghan Style Lamb Kofta Kebabs

Savor the rich flavors and aromas of Afghan cuisine with these delicious Lamb Kofta Kebabs. Perfectly seasoned with an array of spices and served with traditional sides, this dish offers a taste of Afghanistan right at home. Enjoy a culinary experience that is both exotic and comforting, ideal for family gatherings or a special dinner.

Ingredients

🧅 1 onion, roughly chopped, minced, liquid strained out
🧄 4 cloves garlic, crushed and finely chopped
🌿 1 handful parsley, finely chopped
🐑 1 kg (2 lbs) minced lamb
🧂 1 teaspoon salt
🌶️ 0.5 teaspoon black pepper
🌕 0.5 teaspoon G-Fresh turmeric
🌿 1 teaspoon G-Fresh sumac
🌶️ 0.5 teaspoon G-Fresh hot paprika
💧 Water for dipping hands
🌿 Clean Heat BBQ charcoal

Instructions

1- Prepare the Onions:

• Roughly chop one onion and place it in a small, white and clear plastic food processor. Pulse until minced.
• Pour the minced onion onto a metal mesh strainer placed over a small glass bowl to remove excess liquid. Use a metal spoon to press out as much liquid as possible. Discard the liquid.

2- Prepare the Garlic and Parsley:

• Crush the garlic cloves with the side of a chef's knife and finely chop them.
• Finely chop a handful of parsley.

3- Mix the Ingredients:

• In a large glass mixing bowl, combine minced lamb, chopped parsley, minced garlic, salt, black pepper, G-Fresh turmeric, G-Fresh sumac, and G-Fresh hot paprika.
• Mix thoroughly using your hands until the spices are well incorporated into the lamb.

4- Add Onions and Marinate:

• Add the strained minced onion to the lamb mixture and mix until it becomes sticky.
• Cover the bowl with cling wrap and refrigerate for one hour to marinate.

5- Form the Kebabs:

• Dip your fingers into water to prevent sticking and take a handful of the meat mixture.
• Press the mixture around a flat-sided metal skewer with wooden handles, forming elongated kebabs about 2 centimeters thick.
• Press indentations in the meat with your thumb and index finger along the kofta, spaced about 1 inch apart.
• Repeat for the remaining mixture.

6- Cook the Kebabs:

• Light a charcoal chimney with Clean Heat BBQ charcoal. Once hot, pour the charcoal into a metal, rectangular BBQ or spit base.
• Use a homemade fan (an old ice cream lid) to keep the charcoal intensely hot.
• Place the skewers over the hot coals and cook on one side. Continue fanning the charcoal.
• Flip the skewers to cook the other side until the kebabs are browned and thoroughly cooked.

7- Serving Suggestions:

• Serve the kebabs on naan bread or Afghan rice garnished with shredded carrots and raisins.
• Add a side salad of lettuce, sliced tomatoes, and sliced cucumbers.

Prep Time: 1 hour
Cook Time: A few minutes per side (depending on heat)
Total Time: Approximately 1 hour and 15 minutes
Servings: 6
Equipment: Food processor, metal mesh strainer, small glass bowl, metal spoon, chef's knife, cutting board, large glass mixing bowl, cling wrap, metal skewers with wooden handles, charcoal chimney, metal BBQ or spit base, homemade fan (old ice cream lid), Canon 5D mk II, Rode microphone, Zoom H5

Cooking Tips

• Ensure to drain the onion thoroughly to avoid a watery mixture.
• Flat-sided skewers prevent the meat from rotating, ensuring even cooking.
• Avoid making the meat mixture too thick to allow it to cook quickly.

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Lamb Kofta Kebabs

Posted by Waivio guest: @waivio_hivecooking