Whether you refer to it as kebab, kabob, or kofta, this dish exudes aromatic and exotic qualities, making it an ideal midweek choice. It brings a delightful change to your routine while remaining remarkably quick and simple to prepare—a perfect fit for busy schedules. Moreover, these Lamb Kofta Kebabs are tailor-made for summer grilling, enhancing their appeal. This recipe draws inspiration from Efendy, a renowned Turkish restaurant located in Balmain, Sydney.
For a complete serving, pair these kebabs with either store-bought or homemade flatbreads. Additionally, consider complementing them with a side of pilaf or opt for a spiced Middle Eastern Lentil Rice, aligning perfectly with the theme and elevating the overall dining experience.
Turkish Lamb Kofta Kebabs
I recently tuned in to the latest installment of the Food Safari series, aptly named “Fire,” where diverse global cuisines are showcased, prepared over charcoal fires and wood-fired ovens. Although I lack both a charcoal grill and a wood-fired pizza oven, a particular highlight caught my attention—the Turkish lamb kofta kebabs. It was evident to me that these kofta kebabs could still be exceptionally delightful when cooked on a conventional stovetop or a regular gas barbecue.
While I hold a special fondness for my elaborate Middle Eastern kebabs, which involve a plethora of spices, this uncomplicated recipe captivated me instantly. The prospect of crafting such an effortless dish was particularly appealing. To my pleasant surprise, the entire process, from initiation to completion, genuinely took just 30 minutes.
A simple Turkish Spice Mix
The initial recipe for lamb kofta kebabs employs a mixture of veal, lamb mince (ground meat), and lamb fat. However, finding lamb fat in Sydney seems to be quite a challenge, at least for me!
For the sake of crafting this dish conveniently on a weekday, I introduced a few modifications. The spice blend remains unchanged—a straightforward combination of pepper, cumin, and red pepper flakes. Yet, I compensated for the absence of lamb fat by incorporating onion and garlic, enhancing the overall flavor profile.
Admittedly, onion and garlic can’t quite replace the distinct essence of lamb fat, but they undeniably contribute an extra layer of taste.
In the original lamb kofta kebab recipe, pistachio nuts are listed as an ingredient. I opted to include them, mainly because I stumbled upon a batch in my pantry. My enthusiasm was sparked by a recent visit to a Middle Eastern grocery, where the pistachios were surprisingly affordable—I might have gotten a bit carried away!
Without a doubt, the pistachios introduce an additional dimension of flavor and indulgence to the lamb kofta kebabs. Nevertheless, even without them, these kebabs are absolutely worth preparing. Truly.
