For the kofta: In a bowl, combine lamb, onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Roll into 8 sausage shapes (about 4 inches long). Mold around 8 skewers. Chill 10 minutes.
In a large skillet heat oil on high. Cook kebabs 6-8 minutes, turning occasionally, until cooked through.
To make tabouli: Combine couscous and boiling water in a bowl. Set aside, covered, 5 minutes. Fluff grains using a fork. Add remaining ingredients. Toss well.
Serve kebabs on a bed of tabouli.
ausage shapes.
Grill the kofta kebabs for about 10-12 minutes
he ends to attach the kebabs to the skewer. Add more
our sausage shapes. Dimple the kebabs with your fingers to improve
to 5-inch-long kebabs using oiled hands. Arrange in
he parsley.
Grill the kebabs until golden on all sides
rilled pan and Brush the kofta with oil .and cook on
ausage shapes.
Grill the kofta kebabs for 10-12 minutes, turning
he remaining skewers. Place the kebabs onto a baking sheet, cover
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
sing.
Combine ingredients for kebabs in a mixing bowl and
hile rice is cooking, prepare kofta. Combine cilantro and ingredients through
now fall.
For the Kofta:
Mix the beef or
Mix the marinade ingredients together in a bowl and refrigerate till needed.
mix kofta ingredients together (except for skewers).
shape kofta into fingers ( 3/4 inch thick, 3 inch long).
and then place on skewer.
brush the marinade all over the kofta.
allow to sit refrigerated for at least 30min.
grill for 5 min a side on med-low (adjust temp and time according to the strength of ur grill).
br>Meanwhile, to make the kofta, combine all ingredients in a
For the lamb kofta, process onion, ginger, garlic and
he other ingredients for the kofta into a paste.
Make
Combine all the kofta ingredients and mix with a little water to form small balls.
Heat oil and deep fry the balls until golden.
For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients.
Simmer 15 minutes, stirring occasionally.
Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.
nch pieces.
To assemble kebabs:
Thread 2 meatballs alternately
erve. If serving several different kebabs, arrange in rows on platter