Beef and Lamb Kofta
The kofta will adhere best to wooden skewers; give them a soak for at least 30 minutes before starting this recipe. Cooking times may vary based on the size and intensity of your campfire.
Nutrition
Calories: 330 kcalCarbohydrates: 5 gProtein: 28 gFat: 21 gSaturated Fat: 8 gCholesterol: 125 mgSodium: 750 mgFiber: 1 gSugar: 3 g
Ingredients
- 1 lb. ground beef
- 1 lb. ground lamb
- 1 small onion grated on the large holes of a box grater
- 1/4 cup chopped fresh parsley
- 1 large egg lightly beaten
- 3 garlic cloves minced
- 2 tsp. salt
- 1 Tbsp. ground cumin
- 1 Tbsp. olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. lemon zest
- 1/4 tsp. red pepper flakes
Instructions
- 1. Combine all ingredients in a large bowl and mix until well combined and mixture feels slightly sticky. Divide meat into 9 portions, then roll into small, torpedo-like shapes about 6 inches long and 1 inch wide.
- 2. Thread meat through 9 soaked wooden skewers, pressing gently so that it flattens slightly and adheres to skewers.
- 3. If building a campfire with coal, cook skewers over hot, bright red coals, rotating throughout, until browned and centers of meat register 155 degrees, 8 to 10 minutes. If using a wood-based campfire, cook skewers over medium heat (on the edge of the flames).
- Source: Hannaford fresh Magazine, July - August, 2017