Kofta is the Arabian version of Turkish or Persian kebobs. They are likely a culinary inheritance from the ottoman empire when it ruled the Arab Levant for four centuries. Kofta is spiced ground meat (usually lamb) that you can grill, panfry or bake with an assortment of sauces or sides. This is the BBQ version and it is a great way to enjoy your backyard bounty and support local farmers. Great for spring/summer entertaining. We enjoy using Arabian Baharat or Persian Advieh in the meat rub, with different but equally delicious results.
¼ cup fresh mint, finely chopped
Small bunch fresh Italian parsley, finely chopped
2 green onions, finely chopped
1 clove garlic, grated
1 tsp kosher salt
1 TBL olive oil
1 lb ground local lamb
8 bamboo skewers, soaked in water for 30 minutes
Combine Arabian Baharat (or Persian Advieh), mint, parsley, green onion, garlic, salt and olive oil together. Add to ground lamb and mix until well combined.
Divide spiced lamb into four equal parts, then divide each quarter into four again to create 16 balls.
Roll each ball into a log about 2.5″ long and 1″ thick. Insert soaked skewer into centre of two kofta and place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to cook.
Preheat BBQ to medium. Brush Kofta with oil and grill on skewers for 2 minutes on each side until desired doneness (about 8 minutes total).
Serve with flat bread or rice, with a side of Tomato Cucumber Raita or Tunisian Chimichurri.