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Ingredients
1 ½ pounds boneless lamb, preferably from shoulder, excess fat removed
1 medium onion, peeled and quartered
1 egg
Salt and pepper
¼ cup minced shallot or white onion
¼ cup minced parsley or mint
Juice of ½ lemon
4 hard rolls or hamburger buns
Roasted red peppers, optional
Nutritional analysis per serving (4 servings)
27 grams carbs; 171 milligrams cholesterol; 1262 calories; 48 grams monosaturated fat; 6 grams polyunsaturated fat; 61 grams saturated fat; 120 grams fat; 2 grams fiber; 645 milligrams sodium; 17 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal grill, or heat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut lamb into large chunks, and put in container of a food processor; process until well chopped. Add onion and egg, along with some salt and pepper, and process until quite smooth. With wet hands, shape into four kofte burgers.
- Step 2
Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side. These can be medium to well-done and will still be moist.
- Step 3
While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt. Serve the meat on rolls or buns. Garnish with shallot mixture and some red peppers.
Private Notes
Comments
Mr Bittman's technique here solves a problem I've had in the past getting kofte kebabs to stay put on their skewers. Reducing the meat to almost a mousse texture does the trick. For the actual kofte recipe I like Ottolenghi's version (from p. 195 in Jerusalem): more spicing and no egg. A little tahini sauce on the side and you're set.
Mr Bittman's technique here solves a problem I've had in the past getting kofte kebabs to stay put on their skewers. Reducing the meat to almost a mousse texture does the trick. For the actual kofte recipe I like Ottolenghi's version (from p. 195 in Jerusalem): more spicing and no egg. A little tahini sauce on the side and you're set.