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Flip as you grill. When cooking the kofta kebabs, watch them closely and flip them a few times so that they brown evenly. The char-grill flavor adds to the yumminess.
Finally cover with plastic wrap and let it rest for 1 hour. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight. Set a fine sieve over a bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. To Store: Keep leftover cooked lamb koftas in an airtight container for up to 3-4 days in the fridge. Koftas refers to a dish made with spiced ground meat (mince). Sometimes it’s made on skewers (this recipe) though they do also come in non skewered form, often shaped like a torpedo / football. Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
Air fry the kofta kebabs: Place a few kofta kebabs in the air fryer basket, do not over-crowd, and air fry for 7 to 8 minutes, shaking the basket halfway through. Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Parsley –You want to use fresh Italian parsley in this recipe. Dried parsley could work, but it’s not quite the same. Fresh parsley and mint. I do more parsley than mint, about ½ cup chopped fresh parsley and 3 tablespoons of chopped fresh spearmint leaves. If you can't find fresh spearmint, you can use 1 teaspoon dry mint flakes. You can also use another fresh herb like dill instead.
Leave the kofte to rest in the fridge a good 15-20 minutes before you cook them. This helps them firm up and hold together better when they cook. To Prep-Ahead: You can form and shape these kabobs up to 24 hours in advance. Store in the refrigerator until ready to cook. Finally, add in the lemon juice and cilantro. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.Make kofta dinner bowls with your favorite salad, dip and a side of warm pita! I used hummus and this simple Mediterranean salad. This bright cauliflower salad, which resembles a gluten-free tabouli, is another great option! You’ll know the koftas are done cooking when the internal temperature reaches 160°. Cook in the air fryer. Sear in a skillet. Or prepare the koftas to grill. Serve the Koftas
Cumin: A signature spice of middle eastern cuisine, cumin is the seed of a plant in the parsley family. Serve the kofta kebabs immediately with pita bread, tahini and fixings (tomato wedges, onions, more parsley) and other sides you prepared (see ideas just below!)
To Freeze: Place in an airtight freezer-safe container and store for up to 3-4 months. Do not freeze the yogurt based dip. They are cooked for too long. Make sure you cook them enough for them to cook throughout but don’t overdo it as the meat may dry out resulting in them falling apart. For ground beef, the USDA recommends an internal temperature of 160°F to 165°F as read on a meat thermometer. This results in a well-done kebab. Bear in mind, beef continues to cook for a short time after being removed from the heat source, so remove your kebabs from the heat 5 degrees below your desired degree of doneness (so at 150°F to 155°F, for example, if cooking to well-done). After shaping them into koftas, place them on a tray lined with baking paper or a freezer bag and place the koftes leaving space. If you want to make a second layer use another baking paper or freezer bag on top. Make sure to cover the top as well. Put them in the freezer until almost fully hard. And that’s what these Lamb Kofta Kebabs are made from – common Greek spices and herbs that are also easy to find.
To prepare the giaourtlou, heat some butter in a saucepan and add the chopped tomatoes, garlic, and seasonings. Simmer for 5-10 minutes.Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling. While this Lebanese kofta recipe traditionally grills the kafta over charcoals, I’ve included grilling, grill-pan frying, and baking methods below so you can enjoy this Lebanese kofta recipe all-year-round. However, I’ll admit, the extra flavor from the authentic grilling method is definitely my favorite. In my opinion these kofta patties are best hot off the grill. Add a little garnish of Aleppo-style pepper if you like and serve with your favorite Mediterranean sides. Traditionally we make the kofte mixture by hand by grating the onions, chopping fresh herbs if used, and mixing the other ingredients in a bowl well. But you can easily do these steps in a food processor. If your food processor isn’t so big you can only chop the onion and parsley and continue mixing in a bowl The other option is to serve it with a rice pilaf side instead of (or in addition to) pita bread. Here are some pilaf recipes that will pair beautifully with these Lamb Koftas:
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