Butcher’s köfte kebabs

Butcher’s köfte kebabs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

In Turkey when spiced minced meat is shaped into long sausages around skewers for grilling, it becomes sis köfte (sis is the Turkish word for skewer). Almost every town in Turkey has its own version of köfte kebabs, flavoured with different combinations of spices and herbs, and many butchers will sell their own homemade köfte mixture. The following is a simple and tasty version that everyone will adore. If you can, try to find the long flat skewers – the meat is far less likely to fall off these than the regular round ones.

Ingredients

Quantity Ingredient
500g lamb, (from the leg or shoulder)
1 garlic clove, minced
1 vine-ripened tomato, diced
1 teaspoon pomegranate molasses
1 tablespoon kofte spice mix, (see note)
sea salt
freshly ground black pepper
warmed flat bread, to serve

Soft herb salad

Quantity Ingredient
1 cup flat-leaf parsley leaves, shredded
1 cup mint leaves, shredded
1 small purple onion, finely sliced
1/2 lemon, juiced
drizzle extra-virgin olive oil
sea salt
freshly ground black pepper
1/2 teaspoon ground sumac

Method

  1. Trim the lamb of any connective tissue and sinew, but leave the fat. Cut the meat into manageable chunks and mince it twice. Knead the minced lamb with the garlic, tomato, pomegranate molasses and spice mix for 2–3 minutes to combine thoroughly, then season with salt and pepper. Cover and refrigerate for 20 minutes to allow the flavours to develop.
  2. When ready to cook, heat a griddle or barbecue to its highest setting. With wet hands, divide the seasoned mince into four equal portions and mould each one around a flat metal skewer into a long sausage shape.
  3. To make the salad, toss the herbs and onion in a bowl. Whisk the lemon juice, oil, salt, pepper and sumac in a small bowl to make a dressing, then set aside.
  4. Cook the köfte on the griddle or barbecue for 2–3 minutes on each side, or until golden brown and cooked through. Serve the köfte on warmed flat bread with the dressed salad alongside for everyone to help themselves.

Note

  • To make the köfte spice mix, mix 1/3 cup ground cumin, 1/3 cup dried mint, 1/3 cup dried oregano, 2 tablespoons sweet paprika, 2 tablespoons freshly ground black pepper and 2 teaspoons hot paprika. The mix can be stored in jar for up to 3 months.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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