Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Turkish Lamb Kofta Kebabs Recipe
Kebab, kabob, kofta – no matter you name this, it’s aromatic, it’s unique, and it’s unbelievable for midweek as a result of it’s one thing completely different however so straightforward and quick to make. And excellent for summer season grilling! These Lamb Kofta Kebabs are tailored from a recipe by Efendy, a common Turkish restaurant in Balmain, Sydney.
Serve these with retailer purchased or do-it-yourself Flatbreads and a facet of Pilaf or a spiced Center Jap Lentil Rice could be splendidly on theme!
Turkish Lamb Kofta Kebabs
I used to be watching the most recent Meals Safari sequence known as Fireplace the opposite night time which showcases meals from world wide cooked over charcoals and in wooden fired ovens. I’ve neither a charcoal grill nor a wooden fired pizza oven, however after I noticed these Turkish lamb kofta kebabs, I knew right away that these could be nonetheless be fabulous made on the range or on an strange fuel BBQ.
I’m actually keen on my Center Jap Kebabs, however they require extra spices than these! So this straightforward recipe actually appealed to me. They actually did take half-hour to make, from begin to end.
A easy Turkish Spice Combine
The unique lamb kofta kebab recipe is made utilizing a mixture of veal and lamb mince (floor meat) plus lamb fats. I don’t learn about you, however I don’t even know the place to get lamb fats right here in Sydney!
So to make this midweek, I made a number of alterations. I stored the spice combine the identical – tremendous easy, simply pepper, cumin and pink pepper flakes. However I added additional flavour by including onion and garlic to compensate for the absence of lamb fats.
I do know, I do know, onion and garlic isn’t the identical as lamb fats however they positively do add additional flavour!!
The unique lamb kofta kebab recipe requires pistachio nuts too, which I included as a result of I occurred to have them in my pantry. Solely as a result of I visited a Center Jap grocery a number of weeks earlier than and received overly excited by how low-cost the pistachios had been!
They positively add an additional layer of flavour and richness into the lamb kofta kebabs. However these are value making even should you don’t have pistachios. Actually.
Serve this Lamb Kofta Kebab with…
- Yogurt Sauce (recipe under)
- Flatbreads (do-it-yourself or retailer purchased), shredded lettuce, tomato and onion slices
- And/or a pilaf – these will go very effectively with these Koftas:
- Rice Pilaf with Dried Fruit and Nuts
- Curried Basmati Rice
- Center Jap Lentil Rice Pilaf (Mejadra – certainly one of my private favourites!)
- Chickpea Rice Pilaf
And one other Turkish avenue meals favorite – Gozleme!
Ingredients
- 1 lb / 500g lamb mince (ground lamb) (or substitute with beef)
- 1 small onion , grated or minced using a food processor – about 1/4 cup (white, brown or yellow) (Note 1)
- 1 garlic clove , minced
- 1/4 cup pistachio nuts , ground (Optional. I use my food processor) (Note 2)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)
- 1 tsp black pepper
- 1 tbsp cumin powder
- 1 tbsp red pepper flakes
- 1 tbsp olive oil
- 3/4 cup plain yoghurt (I use Greek)
- 1 tbsp lemon juice
- 1/2 garlic clove , minced
- Salt and pepper
- Pita bread or lebanese flat bread , warmed
- Lettuce leaves of choice
- Sliced tomato
- Sliced red onion
Instructions
- Mix together Yoghurt Sauce ingredients and place in the refrigerator to allow the flavours to develop.
- Place the Kebab ingredients except the oil in a bowl and use your hands to just combine (don’t over mix).
- Divide into 8 portions and mould onto skewers.
- Heat oil in a large skillet over medium high heat. Add skewers (I could fit all in, placing them in alternating directions) and cook for 8 minutes, turning to brown all sides.
- Meanwhile, slice tomatoes and red onion.
- Serve kebabs with pita bread, lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.
Notes
1. I used an ordinary box grater, but it would have been smarter to use my food processor which I used to ground the nuts! You could also finely chop it, but I find you get better flavour by grating because the juices mix throughout.
2. The pistachio nuts are included in the original recipe and add richness and flavour but these are still really delicious even if you exclude them.
3. The original recipe is more complicated because it requires a mix of lamb and veal mince PLUS lamb fat. So this is a simplified version using just lamb. To compensate for these changes, I added more flavour by adding onion and garlic.
Also, these are traditionally cooked over charcoal, but they are great made on the stove! Great for summer grilling too!
4. If you want to cook these on a BBQ with a GRILL, as opposed to a hot plate, soak the skewers for at least 30 minutes in water so they don’t burn.
5. Nutrition per serving, assuming 4 servings, for kebabs and Yoghurt Sauce only (2 kebabs per person, bread not included).
Did You Make This Recipe?
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