Kofta Kebabs

Another delicious meal! I made kofta kebabs earlier this week and they tasted amazing. Here they are paired with Greek potatoes (cooked slowly in a bath of broth, olive oil, lemon juice, garlic and oregano) and store-bought dips—tzatziki and baba ganoush. What a feast!

The kebabs were easy to make. I used half ground beef and half ground lamb, plus salt and pepper. I added some finely chopped parsley and finely chopped onion. The onion was supposed to be grated, but I wasn’t in my own kitchen and had no grater, so I just chopped it as finely as I could. I think grated onion would give a better texture, but the flavour was still fantastic. I kept the flavourings simple this time–many kebab recipes also include cumin, coriander and other spices in addition to the black pepper. And instead of bread crumbs, I added a bunch of potato starch to help bind the meat mixture together.

We cooked them on skewers on a barbecue and had enough leftovers for a few more meals. They were pretty fast to put together, and I imagine they would still be pretty delicious cooked in the oven.

There are still a few left in the fridge. Maybe that’s what I’ll have for breakfast today…

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