Elevate your alfresco dining with this delicious recipe.
Few pleasures compare with a sunny barbecue in the backyard hosted for friends or relatives. If you’re aiming to diversify your usual menu, this crowd-pleasing lamb kofta recipe, crafted by the chefs at Inchydoney Island Lodge and Spa, is a great option.
Serves: 4 people | Takes: 30 minutes
ADVERTISEMENT
Ingredients:
400g lean lamb mince (best quality)
1 bunch of fresh thyme
1 lemon
1 teaspoon ground coriander
½ teaspoon ground chilli
1 tablespoon ground cumin
To serve:
4 tortilla wraps
1 head of lettuce
Olive oil
Lemon juice
4 heaped tablespoons natural yoghurt
Method:
- Place 4 wooden skewers in a tray of water to soak.
- In a large bowl, combine the lamb with the spices, tear in the thyme leaves and grate in the lemon zest, then mix everything together until evenly combined.
- Divide the mixture into four equal portions.
- With damp hands, mould the meat around each skewer, creating slight indentations as you go to develop texture.
- Grill the kebabs over a barbecue for 8 to 10 minutes, until they are golden and cooked through, then move them aside while you warm the tortillas for about 30 seconds (you can also cook everything on a griddle pan or under a grill if you prefer).
- Transfer the tortillas to plates and top with a layer of lettuce.
- Drizzle with olive oil and a squeeze of lemon juice, if desired.
- Slide the meat from the skewers, top with a dollop of yoghurt and spoon over any juices that have pooled.
- Finely chop some chilli and sprinkle over the dish (remove seeds if you like) for an extra kick, then tuck in.
