What you'll need:
- 500g minced lamb (not lean)
- 1 large onion finely chopped
- 3 tsp chilli flakes
- 3 crushed garlic cloves
- Bunch of finely chopped flat leaf parsley
- ½ a red pepper, finely chopped
- 2 large eggs
- Salt and pepper
- Oil for frying
Put everything except for the oil into a large mixing bowl, and give it all a really good mix - it’s best to get your hands in there, and pummel and knead it like you would a bread dough. Make sure the egg and parsley is evenly distributed.
Take a good handful of the mixture, and shape it with the flat of your hand into a long sausage, about 20 cm long and 5 cm wide.
You can either barbeque your kebab sausages over charcoal, which will give them a lovely smokiness. However, if the weather isn’t on your side, they are perfectly good when fried in a large pan and some oil for about 8 minutes each side, or until a deep brown colour.
Serve in a flat bread, with sliced red onions, parsley and a dollop of yoghurt and chilli sauce.
There you have it -- an easy recipe for Lamb Kofta Kebabs!
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