Lamb Kofta Kebabs 🇲🇦

Spring has sprung in my part of the world.  With days getting longer and weather warming up, we had an outdoor barbecue turning some lamb mince into delicious, smoky Moroccan kofta kebabs.  They can be cooked on a grill pan as well.  I use flat metal skewers as they hold the koftas in place without letting them spin while cooking, a common frustration with round skewers.  Metal also conducts heat well, reducing overall cooking time to keep the meat juicy.  If you are using bamboo skewers, pre-soak them in water so they don't burn.  Serve kofta kebabs with flatbread, salad greens and a tangy yoghurt and preserved lemon sauce.

Makes 6

INGREDIENTS

• 500g / 1 lb 2oz lamb mince
• ½ red onion, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

For the yoghurt and preserved lemon sauce: 

• 170g / 6oz Greek yoghurt
• ½ preserved lemon
• 1 clove garlic, peeled and crushed
• 3 tablespoons finely chopped flat-leaf parsley (or mint, dill, basil, coriander)
• a drizzle of olive oil
• a dash of freshly ground black pepper

METHOD

1. In a large bowl, place lamb mince with onion, parsley, coriander, cumin, paprika, cayenne pepper, salt and black pepper.  With your hands, mix ingredients together until well combined.  Cover and let the mixture rest in the fridge for 30 minutes to develop flavour.
2. Divide the mixture into 6 equal portions.  Moisten your hands with water and mould each portion into a sausage shape about 10cm / 4" long.  Insert a flat metal skewer through the centre of each kofta.  Place on a tray or platter.  Cover with plastic wrap and put in the fridge for 30 minutes to firm up.
3. Cook kebabs on a hot barbecue or in a grill pan for about 8 minutes until just cooked, turning frequently with a pair of tongs to brown evenly.  
4. Serve with yoghurt and preserved lemon sauce.

For the yoghurt and preserved lemon sauce:

1. Slice off and discard the pulp and membranes of preserved lemon pieces.  Rinse under water.  Thinly slice the rind, then cut into small pieces.
2. In a dish, mix yoghurt with preserved lemon, garlic and chopped parsley.  Drizzle over oil oil and sprinkle with black pepper.  

*To make your own preserved lemons, see here for the recipe.