Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Set aside to cool. (But don’t leave the nuts in the pan, as the residual heat may cause them to burn.) The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices. The key here is in the lamb mince whichhas lots of flavour and a little fat that is necessary for that extra flavour! Broadly-speaking they are a kind of burger or meatball. They come in many different forms, some highly spiced, others loaded with herbs and/or dried fruits, while others have very light seasoning. Nutmeg: The seed of a tropical evergreen tree, whole nutmeg is easy to powderize if you have a Microplane zester. Fresh herbs elevate. Fresh mint and Italian parsley are going to be so much better over dried herbs. They add an extra layer of flavor that should not be left out.

Oh ya, and this Lamb Kofta recipe? The preferred method is to cook them in the Air Fryer – they come out so darn crispy on the outside and still super tender on the inside. Allow the flavors to meld: I recommend making the lamb kofta a day in advance to allow the flavors to meld and develop. You won’t regret it! Form the beef kafta into evenly sized shapes. This ensures that everything is finished cooking together making it all tender and juicy without anything being overcooked. To save time, prepare the pita breadswhile your lamb kofta kebabs are cooking. Start by preheating your oven to 250C/480F. Grab your pitas and layer them in a sheet pan, then lightly oil them with a cooking brush and lastly sprinkle them with some salt and oregano.Go traditional and serve these kofta with a side of Lebanese rice or couscous and veggies ( roasted tomatoes or cauliflower, or fried brussels sprouts, for example) This summer, I’ve inundated you with some of my favorite Lebanese recipes from my childhood, including Lebanese mint lemonade, lentil soup, labneh dip, and za’atar manakish. Now it’s the turn of these simple yet flavorful Lebanese lamb kofta (kafta) – made up of just 4 ingredients plus salt and pepper, with minimal prep time and under 20 minutes of cooking time. The results are a tender, juicy lamb kafta perfect for enjoying with pita, salad, grains, and more. What is Kofta? Do all the prep in a food processor. It makes everything super fine and that way when it’s all mixed together, the flavors are more robust! Start with about ½ bunch of parsley, remove the stems, wash and dry them, and pulse in the food processor. You should get about ¼ cup chopped parsley.

But the one thing you MUST do? Serve them with a side of Tzatziki Sauce! Yes, yes, yes – an absolute must! Ingredients Sides: Mediterranean Grilled Vegetables; Spicy Skillet Potatoes (Batata Harra); Lebanese Rice; Roasted Eggplant; Persian Rice With Potato Tahdig Similar Recipes to Try: These can be made ahead and refrigerated or frozen, making them ideal for getting ahead for busy midweek meals or big gatherings! Curry powder– Curry powder is readily available in most supermarkets these days. But you can also make your own homemade curry powderas well as garam masala. Breadcrumbs– This helps keep the meatballs moist and juicy so do not omit them. Breadcrumbs work the same way, but I use semolina because it’s my mom’s recipe.Just toss everything into the bowl, mix it up then thread onto skewers. I even grate the onion straight into the bowl. And there’s just no avoiding getting your hands dirty to make sure the spices are well mixed throughout the meat. It’s half the fun! While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. I love serving my kebabs with my delicious yoghurt, garlic and tomato sauce, as I love the cooling texture of the yogurt against the freshness of the tomato and the meatiness of the kebabs! In a large bowl, combine the minced veggies, nuts, lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Shish Kebab (also kebap or kabab) is a Middle Eastern dish where pieces of meat, fish, or vegetablesare roasted or grilled on a skewer or spit. It originates in the Middle East and has later been adopted in the Greek cuisine.