Barbecue Lamb Kofte Kebabs

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What better than to try barbecue lamb kofte kebabs I thought when my wife came home from the butcher with minced lamb.

I always think of Turkey or Greece and lamb when eating kofte and it's fair to say that's not far from typical although the origins of the word are infact Persian and mean "mashed". So really anything can be considered kofte, not just lamb.

For this recipe though I'm going with lamb, thinking about Turkey and serving it in what I would consider to be a typical Turkish / Greek way.

Cooking anything with minced meat on the barbecue however presents its challenges, namely how to stop your patties breaking up and falling through the grill rack and into the coals. Well, I've discovered the Teflon® barbecue mat to be the perfect solution. Just brush with oil.

After cooking, wipe down with a damp cloth and put it in the dishwasher - magic! I keep one for these types of recipe and I have another one that is dedicated to vegetarian recipes so that when I have vegetarian guests they can enjoy the barbecue safe in the knowledge that their food has not been cooked on the same grill as meat.

Another good way is to add an egg to the ingredients. Yes, an egg could make the final cooked patties quite firm but given the number of ingredients in the mix I think it worthy of inclusion.

Teflon® Barbecue Mat

Ingredients:-

350g or ¾lb minced lamb
2 slices bread
1 large egg
1 small onion grated
1 tablespoon oil
1 tablespoon chopped parsley
salt and freshly ground black pepper

Method:-

Soak the bread in water, squeeze and leave to dry. Mix the lamb with all the other ingredients (except for the oil) in a mixing bowl, get your hands in and give it a good mulch around.

Barbecue Lamb Kofte Kebab Preparation