- June 2016
- Makes 8
- Hands-on time 15 min, grilling time 10 min, plus chilling
Serve these spicy, marinated lamb koftes with a cooling tahini yogurt dip, toasted pittas and some sharp pickles for a quick Lebanese meal.
- 15.4g (6.6g saturated)
- 3.9g (2.4g sugars)
Don’t be tempted to use super-lean mince, as it may not cling to the skewers properly and the kebabs will be dry once they’re cooked. You can griddle these kebabs if you prefer, or cook them on the barbecue, using the timings stated in the recipe.
You can prepare the mince 24 hours ahead and keep covered in the fridge, but omit the salt so it doesn’t toughen the meat. When ready to cook, add the salt and mix well before shaping.
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