The weather in Sydney cannot decide exactly what season it is right now. It’s supposed to be late spring now, right? Well, it doesn’t really feel that way at all! One day it’s freezing cold and windy, the next day it’s hot and humid. So annoying!! But you know what? as soon as summer hits hard and temperatures go over 35 degrees, we will start complaining that it’s too hot. Haha! I guess we are never happy.
As soon as spring starts on the calendar, the kids and I start exploring our backyard. We usually start with a big clean up which includes weeding, trimming, and refreshing the soil for our herbs and veggies and we also plant new ones for summer. Most of our vegetables die during the cold weather, but some herbs like oregano and thyme survive the winter ‘just‘.
The exciting part about summer in our backyard besides the flowers, fruit and veggies, is the barbecue. It’s the best time of the year to just throw some meat or seafood on a hot grill, make some fresh salads on the side and just enjoy that extra space in the house which gets neglected in winter.
Last week I made these barbecue Kofta skewers from scratch. They turned out really really delicious! it may have sounded a little intimidating when I said ‘from scratch’, but it’s actually quite simple to make. You know me, I am a big fan of easy and quick recipes that suit my fast paced life, So I don’t want you to worry too much.
I always use lamb mince for this recipe, a good quality meat of course. I believe lamb mince is the best for barbecuing as it carries a fair amount of fat that keeps it moist from the inside when cooked. You can use a gas barbecue for this recipe or you can even use a grill pan on the stove, but if you really want to achieve the smoky authentic flavour of kofta, I would highly recommend a charcoal barbecue grill. It is by far the best way to grill your kofta, and of course never forget the tahini sauce drizzle on top, that’s if you want to eat like an Egyptian! and who wouldn’t, right?
Here is the recipe folks .. hope you enjoy it.
Please don’t leave this space before clicking the subscribe button on the home page. BIG THANK YOU!
- 500g good quality lamb mince
- 1 small brown onion, blended until watery (blend for 3 minutes)
- 3 tablespoons finely chopped fresh parsley leaves.
- 1 teaspoon thick tomato paste.
- 10- 12 wooden or metal skewers
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon ground cumin
- pinch of ground cinnamon (1/4 teaspoon)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon fine ground black pepper
- 1/2 teaspoon chilli powder
- 1/2 cup good quality Tahini paste (I use mayver's brand)
- 1 garlic clove, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1 tablespoon white vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup filtered water (more or less, depending on consistency)
- 1 large bunch of parsley leaves
- 300g ripe cherry tomatoes
- fresh wholemeal flat bread. (Lebanese bread)
- if you are using wooden skewers, soak them in water for at least half an hour to avoid burning them on barbecue.
- place the blended onion in a small fine sieve and extract all the onion liquid in a small bowl by pressing down with the back of a spoon. (keep 1 teaspoon of the solid onion left in the sieve to add to lamb mixture and discard the rest)
- prepare spice mix by blending all spices together in a small bowl.
- In a larger bowl, add the lamb mince, onion liquid,1 teaspoon of solid onion, tomato paste, spice mixture and chopped parsley, mix well until they are well incorporated.
- cover with plastic wrap and leave in the fridge for at least 1/2 an hour before cooking.
- In a bowl, place all tahini sauce ingredients except for the water.
- stir in the water gradually until you reach a runny consistency, but not too watery (you might not need all the water)
- taste to adjust the salt, and your sauce is ready.
- When kofta mixture is ready, preheat your barbecue or grill to medium-high heat.
- wear a glove, or using damp hands, grab some kofta mixture with one hand while holding the skewer in the other hand.
- roll this into a small ball, then wrap it and shape it onto one skewer and so on, until you finish all the mixture.
- try to make all skewers the same size, so that they cook evenly.
- this amount of kofta mixture should yield 10 good size koftas or 12 to 14 thinner ones.
- *I prefer my kofta to be thick so it doesn't dry easily on the barbecue.
- place ready skewers on hot barbecue or grill and cook for 4 mins on each side, then turning continuously to colour evenly on all sides, for another 2 mins.
- when ready grab some bread and place on top of skewers to absorb some flavour and start making your kofta wraps.
- start with parsley then place kofta and cherry tomatoes in the centre and finally drizzle some tahina on top.