Lamb Kofta Kebabs From Jamie Oliver Recipes

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GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS & SPICY SALAD WRAP



Grilled lamb kofta kebabs with pistachios & spicy salad wrap image

These authentic lamb koftas are just how kebabs should be - fresh, spicy and full of flavour!

Provided by Jamie Oliver

Categories     Mains     Jamie at Home     Alfresco     BBQ food

Time 30m

Yield 6

Number Of Ingredients 14

500 g trimmed shoulder or neck fillet of quality lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, or finely grated zest of 1 lemon
1 good handful of shelled pistachio nuts
a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
½ a bunch of fresh mint, (15g), leaves picked
1 red onion, peeled and very finely sliced
1 lemon
1 bunch fresh flat-leaf parsley, (30g), leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 tablespoons fat-free natural yoghurt

Steps:

  • This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
  • Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little sea salt and black pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
  • Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
  • In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
  • Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.
  • Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.
  • When your kebabs are cooked, slip them off their skewers on to the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.
  • Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

Nutrition Facts : Calories 317 calories, Fat 20.3 g fat, SaturatedFat 6.7 g saturated fat, Protein 20.9 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 2.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

SPICY KOFTA KEBABS



Spicy kofta kebabs image

Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.

Provided by Jamie Oliver

Categories     Lamb Recipes     BBQ food

Time 25m

Yield 4

Number Of Ingredients 15

KEBABS
400 g quality lean lamb mince
1 bunch of fresh thyme
1 lemon
SPICES (OPTIONAL)
1 teaspoon ground coriander
½ teaspoon ground chilli
1 tablespoon ground cumin
TO SERVE
4 tortilla wraps
1 round lettuce
olive oil, optional
lemon juice, optional
4 heaped tablespoons natural yoghurt
1 fresh red chilli

Steps:

  • Place 4 wooden skewers in a tray of water to soak.
  • Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
  • Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
  • Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
  • Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
  • Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

Nutrition Facts : Calories 428 calories, Fat 22.7 g fat, SaturatedFat 8.8 g saturated fat, Protein 25.5 g protein, Carbohydrate 29.6 g carbohydrate, Sugar 6.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

LAMB KOFTA KEBABS FROM JAMIE OLIVER



Lamb Kofta Kebabs from Jamie Oliver image

I saw this on Jamie at Home the other day and I thought, what with it being BBQ season, I'd give them a go. Unfortunately, as soon as I bought the lamb, the weather changed and I ended up cooking them in the oven. They'd definitely be better on a BBQ, but I wasn't going out in the rain! I found them quite difficult to handle without them breaking up when raw. They were easier after sitting in the fridge for a while, but you still have to be super careful. If you don't support the meat (ie if you try to pick them up with the skewer) they tend to fall right off. Try rolling them onto the BBQ - once they're cooked, they're fine! I couldn't find sumac, so I used the zest of one lemon instead, which was a good substitution.

Provided by Snowbunny Andorra

Categories     Lamb/Sheep

Time 2h6m

Yield 4 serving(s)

Number Of Ingredients 16

500 g lamb shoulder, trimmed and cut into chunks
2 tablespoons fresh thyme leaves
1 tablespoon ground cumin
1 tablespoon ground red chili pepper
4 tablespoons ground sumac
shelled pistachios, 1 handful
mixed salad green, 3 handfuls
1/2 cup fresh mint leaves
1 red onion, very finely sliced
1 lemon
1 bunch flat leaf parsley
extra virgin olive oil
salt
fresh ground black pepper
4 large flour tortillas
4 tablespoons creme fraiche

Steps:

  • Put the pistachios into a blender and chop until they're all about half size.
  • Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
  • Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
  • Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
  • Place in the fridge for a couple of hours to "set" the meat a little.
  • Put kebabs onto a very hot barbecue and cook until nicely golden.
  • Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
  • Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
  • Warm your tortillas on the griddle (or in the microwave for a few seconds).
  • Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!

Nutrition Facts : Calories 780.1, Fat 42.2, SaturatedFat 17.4, Cholesterol 110.5, Sodium 848, Carbohydrate 69, Fiber 7.4, Sugar 3.8, Protein 32.6

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP



Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap image

Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. Buy really good ground lamb, or else a cut of trimmed shoulder or neck fillet and grind it up at home in a food processor. If you buy slightly older lamb (mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer. This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your broiler on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Provided by Jamie Oliver

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
Sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tablespoons plain yogurt

Steps:

  • Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
  • Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
  • In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
  • Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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