Lamb kofta skewers (Egyptian kofta)
1 onion, diced
¼ teaspoon dried chilli flakes
2 tablespoon chopped fresh mint
2 tablespoon chopped fresh flat-leaf parsley
1 teaspoon paprika
5 garlic clove, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.
Use a food processor to ground the mixture of meat.
Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.
Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.
Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides. I served mine with (1/4 cup greek yogurt, 1 tablespoon garlic, 1 tablespoon garlic and salt, and some naan bread)