Gluten Free Lamb Koftas (Kebabs)

Watched some telli program on Sunday where they made these sorta lamb kofta things, didn’t remember the recipe exactly so made mine up as I went along. They turned out yummy and perfect for the bbq if the sun ever comes back again. We have a bbq evening planned this Friday at my parents in law, so I think these will be my contribution, a winning recipe! Though the weather doesn’t look amazing this Friday, so perhaps these will be going under the grill.

This recipe made 4 massive kebabs, which were too big really, so I think six or even eight mini ones would be better from this quantity of mince. You will need some wooden or metal skewers for these kebabs, if you use wooden ones check for splinters and soak in water for an hour first.

organic lamb mince 400gms
red onion 1, chopped finely
large free range egg 1
gluten free breadcrumbs (made mine from one gluten free muffin) a handful
fresh mint 20 leaves, chopped
red or green chilli half, chopped finely
ground cinnamon 1 level tsp
coriander seeds 1tsp
cumin seeds 1tsp
fennel seeds 1tsp
dried apricots 8, chopped smallish
dried oregano 1tsp
salt and pepper

For basting while cooking:
butter 25gms, melted
lemon 1, juiced


Mix together the melted butter and lemon juice and put to once side, this is for basting later. Now grind your whole spices (or use ready ground). Then, easy peasy, stick all the remaining ingredients except the breadcrumbs in a bowl and mush up with your hands till well mixed. Include a plenty of salt, about half to three quarters of a teaspoon, and a big grind of black pepper. The egg will have made this mixture a bit wet and sticky, so now add breadcrumbs till the mixture holds together well, I needed almost a whole gluten free muffins worth of crumbs as my egg was large.

Divide your mix up into six or eight balls and squish into sausage shapes, then spike onto the skewers. Give them an extra squish once on your sticks to make sure they are even and won’t fall off. This is harder with metal ones but you will get there in the end! If it’s really not working try adding some more breadcrumbs for a firmer mix. Oh and if you are worried about your seasoning then fry a bit of mix in a pan to taste it first, but I’m sure with all those flavours they will be lovely.

Depending on your kofta size and type of stick cooking times will vary. I cooked mine under a very hot preheated grill till crispy on the outside, turning once, and they were done through to the middle after 4 minutes each side, but they were massive ones! While they cook brush the lemon butter mix on the tops to keep them juicy and add flavour. Aim for lots of colour on the outside for a bbq flavour.

Serve these in gluten free pitta bread with the following extras, prep your salads first and do your pitas just before the kebabs are done so they are warm):

Tatziki (cucumber, yogurt, garlic, fresh mint, salt and pepper)
Chilli sauce (I bought a nice one at tesco, don’t get the sweet chilli Chinese one, look for a simple red chilli sauce)
Cucumber salad (chopped cucumber, tomato, red onion, olive oil, white wine vinegar, salt and dried oregano)
Finely sliced lettuce or cabbage (like kebab shop salad!)

Wet your pitta slightly under the tap then warm under the grill or on the bbq till they puff up, just about 30 seconds each side.

Stuff each pitta with the salads, drizzle on some tatziki, add your kofta off the stick, and then add more tatziki and some chilli sauce if you like things hot. Mmmmmmm so yummy and very filling! If you make mini koftas you can cut your pitas in half to make mini pockets.

I have read a few recipes for koftas that add feta to the recipe that sounds kinda nice, I would cut out the added salt though as feta is salty enough. I think if you had any left over you could warm these up, cut into pieces, in a simple curry sauce and have it with rice.

I also need to let you know that I used my carrot cake recipe again this weekend, but instead of putting the mix in a muffin tin I just bunged it in a small square cake tin, about 18cms each side, but quite deep (it’s for brownies really). Turned out nice, needed 5 extra minutes in the oven, and I sliced into little squares after I iced the lot so it looks like those little squares you get at a bakers. Nice and traditional looking, I just need some teeny marzipan carrots to top each square now for the full effect. Carrot cake is my mother in laws favourite, so maybe I will make another batch for Friday also. Made twelve small squares, which will be perfect for six of us I think. I have four squares in the fridge at work waiting for me, such a shame the other girls here are on a diet, oh well, more cake for me and the expanding bump! (Did I tell you I’m making a baby?!)