I've made these so many ways over the years, after living in the middle east. Oddly, I've yet to go to Greece but I so love Greek food!
I told you the other day we minced a couple of legs of lamb, so we have plenty of lamb mince for these sort of spring/summer dishes. Worth doing I feel especially when a frozen leg of lamb is under 20 euros at the moment. You'll get around 3 kgs of mince and feed the dogs the left overs!
So without further ado here's the recipe for these very special Kofta's. I initially got the recipe from the Rick Stein Venice and Istanbul cook book and adapted to suit.
You will need (10 decent sized kofta's)
You will need bbq friendly kebab sticks (if wooden, soak in water first)
700 g of lamb mince
1 large egg
1 tablespoon of gf flour or fine breadcrumbs
salt and pepper
3 cloves of minced garlic
chilli flakes or fresh chillies finely chopped
juice of a lime and rind of a lemon
handful of very finely chopped pistachios (optional)
dried and fresh mint, coriander and parsley
1 grated onion and carrot
Olive oil to brush the kebabs
spices (crush these) add less or more
1 teaspoon cumin
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Wrap the meat mix in a thin layer around the sticks and then flatten slightly. BBQ gently until cooked and browned.
fresh tomatoes chopped
fresh mint and parsley chopped
salat and pepper
1/4 red and white cabbage sliced thinly
2 large white onions sliced thinly
3 large carrots grated
grated celery or celeriac
2 tablespoons of creamy mayo
squeeze of lemon or cider vinegar
Lashings of freshly ground salt and pepper
These are ours from yesterday! Enjoy!