Moroccan Lamb Kofta Skewers
Mildly spiced and slightly sweet lamb koftas skewered with veggies. They are boosted with grated carrot and chickpeas to give them some extra goodness. These skewers are delicious on the BBQ in the summer or under the grill in the winter.
The lamb kofta part also makes fantastic meat balls for school or work lunch boxes and for baby led weaning or toddler lunches. Either grill these or fry them gently in a frying pan with a little olive oil.
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Moroccan Lamb Kofta Skewers
Koftas
- 2 tbsp Olive Oil ((light))
- 1 Onion ((small, peeled and finely diced))
- 1 clove Garlic ((finely chopped))
- 1 Carrots ((peeled and grated))
- 400 g Lamb mince
- 200 g Chickpeas ((canned, water drained))
- 2 tsp Coriander ((ground))
- 2 tsp Sumac
- 6 Apricots ((dried, ideally natural unsulphured brown))
- 10 g Parsley ((fresh, finely chopped))
- Salt & Pepper
Extra for the skewer
- 3 Bell Peppers ((red, orange & yellow))
- 2 Red Onions ((cut into large pieces))
- Olive Oil ((spray))
- Fry the onion in the olive oil for 3-5 minutes until soft and translucent. Add the garlic, carrot and spices and cook for one more minute.
- Place the chickpeas into a food processor and pulse until broken down. Then add all the rest of the ingredients and pulse until well incorporated.
- Form the lamb mixture into thick sausage shapes and thread onto the skewers with the sliced peppers and onions in between. Spray well with olive oil.
- Grill or BBQ for a few minutes each side turning so they are evenly cooked through.
Cooks’ Tips:
- Serve with couscous or a lentil and pomegranate salad.
- We also found it went incredibly well with a simple relish made from ricotta cheese, chopped cucumber, fresh mint and lemon juice, but I didn’t have time to photograph it or turn it into a recipe!
- Use wooden or metal skewers. If using wooden ones, soak in water for at least 20 minutes before serving so that they do not burn too badly.
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