Homemade kebabs need a mixture that holds together and even thickness more than a long spice list. Mince, onion and parsley make a simple version when moisture is controlled and the centre is fully cooked. Use a baking tray if you do not have a suitable grill.
Ingredients for about 4 servings
- 750 g Naimi lamb mince.
- Medium onion, grated and well drained.
- 3 tablespoons chopped parsley.
- A teaspoon of mixed spices, half a teaspoon of cumin, salt and pepper.
- A little oil to grease the hand or tray.
Prepare the mixture
Mix the ingredients until they are distributed, and return the mixture to the refrigerator for about 20 minutes if it needs to set easier. Do not add the remaining onion water. Form fingers of equal thickness, either on suitable skewers or directly in a tray.
Oven cooking
Preheat the oven to 210°C. Space out the kofta fingers and cook for about 15–25 minutes depending on thickness, turning as needed. Check that the centre reaches at least 71°C with a thermometer. You can brown the surface near the end while watching closely.
On the grill
Use suitable skewers and control the heat in stages. If the mixture falls off, do not keep pressing it over flames; adjust its moisture and shape, or switch to a baking tray for better control. A browned surface is not enough to judge the centre.
Serving
Serve with bread, onion, salad or tahini, remembering tahini contains sesame. To check seasoning, fully cook a small test piece before shaping the batch. Never taste raw mince, and keep the remaining mixture chilled.
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