Lamb kofte spiced with a delicious cumin seasoning and matched up with tahini yog, charred onions and a sticky sumac glaze. Summer, let's have ya.
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In Partnership With Peroni Nastro Azzurro Stile Capri
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
Serves
4
Lamb Mince
Cumin
Garlic Clove
White Onion
Sumac
Honey
Tahini
Greek Yoghurt
Lemon
Parsley
Flatbread
Pomegranate Seeds
In Partnership With Peroni Nastro Azzurro Stile Capri
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
Serves
4
Lamb Mince
Cumin
Garlic Clove
White Onion
Sumac
Honey
Tahini
Greek Yoghurt
Lemon
Parsley
Flatbread
Pomegranate Seeds
Unlock Mob Premium
In Partnership With Peroni Nastro Azzurro Stile Capri
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
We've made this banging recipe in partnership with our friends at Peroni Nastro Azzurro. Their new beer Stile Capri pairs perfectly with the spice of the koftes. It's the ultimate BBQ combo.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Get the BBQ fired up, then finely chop the parsley stalks.
Step 2.
Start by adding the lamb mince to a bowl along with the cumin, parsley stalks and grated garlic. Season with salt and pepper then mix with your hands for 3 mins, this is important for the texture of the kofte. Peel and cut the onions into 8. With damp hands, weigh the lamb mix into 60g balls. then mould the lamb mix into oblongs, then thread onto the skewers. Pop onto a plate, and refrigerate while you prep the rest.
Step 3.
For the glaze, mix the honey with sumac and the juice of ½ a lemon. Cut the remaining lemon halve into wedges for serving. Toss the onions in oil, salt and pepper, then chuck onto the BBQ. Cook for 6-8 mins, until soft and charred. Then put back in the bowl and toss with a couple tbsp of the honey glaze.
Step 4.
To a bowl, add the yoghurt, tahini, juice from the remaining lemon and season with salt and pepper — loosen with cold water if needed. Roughly chop the parsley.
Step 5.
Get your kebabs onto the heated grill, then cook for 6 mins until cooked through and charred. Spoon or brush the glaze over the kofte until nicely coated, then remove onto a plate. Warm the flatbreads.
Step 6.
Spread the tahini yoghurt on the flatbread and top with the kofte, onions, parsley, pomegranate seeds and a bit more sumac, if you like.
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Notes (1)
N
Nina R.
a month ago
Can any of this be made ahead of time?
Mob
a month ago
·Admin
Hi Nina, you could prep the lamb koftas to the end of step 2 and leave overnight in the fridge. You could also make the glaze and yoghurt ahead of time, then bring everything else together on the day!
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