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Annabel Langbein media
Adding bulghur wheat into these kofte makes them wonderfully light and tender, and it also makes the meat go further. For gluten-free kofte, replace the bulghur with 1 cup cooked quinoa.
Ingredients
| ¼ cup | Bulghur wheat |
| ¼ cup | Boiling water |
| 400 g | Lamb mince |
| 2 | Garlic cloves, crushed to a paste with 2 tsp salt |
| 1 | Egg |
| 1 | Lemon, zest only, finely grated |
| 2 Tbsp | Red onion, coarsely grated |
| 2 Tbsp | Parsley leaves, very finely chopped |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Sweet paprika |
| ½ tsp | Fine black pepper |
| ½ tsp | Cinnamon |
| 1 pinch | Chilli flakes |
| 1 drizzle | Oil, to brush |
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Directions
- Soak bulghur wheat in boiling water for 10 minutes until soft. Combine with all other ingredients except oil in a bowl. The mixture can be made ahead, covered and chilled for up to 24 hours.
- If you're using wooden skewers, soak them in cold water for 30 minutes before use to help prevent burning, or grill the kofte before inserting the skewers.
- Divide the mixture into 12 portions and form each into a sausage shape. Insert a skewer into each. Brush with a little oil then cook on a preheated barbecue grill over a medium heat, turning often to cook all sides, until they are firm and springy with no give (about 8 minutes).
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