Kofta Kebab

Ingredients

• 800 g minced lamb, 20% fat
• 1 pieces onion, grated and drained
• 30 g flat-leaf parsley, chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 0.5 tsp ground cinnamon
• 3 pieces garlic cloves, crushed
• 1.5 tsp salt
• 1 tsp sumac, to serve

Steps

1. 1
   Grate the onion and squeeze it hard in a cloth. Onion water in the mix makes kofta that slide off the skewer.
2. 2
   Combine the lamb with the onion, herbs, spices, garlic and salt.
3. 3
   Knead the mixture with your hands for a full 5 minutes until it turns sticky and slightly paste-like. This protein bind is what holds it together over fire.
4. 4
   Chill the mixture for 1 hour.
5. 5
   With wet hands, mould portions around flat metal skewers into long sausages, pressing firmly and ridging with your fingers.
6. 6
   Chill again for 30 minutes so they set.
7. 7
   Grill over high heat 3-4 minutes per side, turning once only, until charred outside and just cooked within.
8. 8
   Rest 3 minutes and serve dusted with sumac, with flatbread and yogurt.