How to Cook Afghan Style Lamb Kofta Kebabs

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About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

Intro: How to Cook Afghan Style Lamb Kofta Kebabs

There a lot of different versions of kebabs from Afghan to Iran and Turkey.

There one is an Afghan style.

Step 1: To Start Roughly Chop One Onion and Place in a Food Processor With the Cutting Blades.

To start roughly chop one onion and place in a food processor with the cutting blades.

Pulse the processor mincing the onion.

Step 2: ​Next, You’ll Need a Bowl and a Strainer.

Pour the minced onion onto strainer and push out as much of the liquid.

Place the minced onions to one side, we won’t be using the liquid for this recipes.

Step 3: Crush Four Cloves of Garlic With the Side of the Knife and Finely Chop.

Next, finely chop a hand full of parley.

Step 4: In a Large Mixing Bowl Add 2 Pounds or 1kg of Minced Lamb.

Then add:

  • Parley and garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1 tsp Sumac
  • 1/2 tsp hot paprika

Mix the spices into the mince.

Add the onion.

Step 5: Mix Everything Together Until It Become Sticky.

Cover with cling wrap and place in the fridge for an hour to marinade.

Step 6: When You’re Ready to Cook You’ll a Couple Seekhs.

They have a flat side like a sword to hold onto the meat.

Dip you fingers into water before taking a hand full of minces and press it around the seekh.

The minced shouldn’t be any thicker then a couple of centimetres as it needs to cook quickly.

Press the meat between your thumb and index finger 1 inch apart making indents.

Repeat with the rest of the mince.

It’s said that this style of kebab was created by soldiers who used their swords to cook meat.

Step 7: Next, Light a Chimney of Charcoal.

I’m using the base of my small spit, it’s perfect for holding the seekhs.

To keep the charcoal as hot a possible you’ll need to fan it.

I’m using an old ice-cream lid.

Step 8: Place the Meat Over the Coals and Cook on One Side.

Continue to fan as this will help the charcoal continue to stay hot and cook the meat as fast as possible.

Once cook on the first side, flip and cook on the other.

These are looking and smelling amazing.

Once they’re brown of both side, take them off the heat.

Step 9: Serve Them on Some Naan Bread or My Favourite Some Afghan Rice.

There are packed full of flavour and are pretty easy to make.

They make for a great shared meal.

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    Discussions

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    jessyratfink

    4 months ago

    Ohhhhhh this looks so good. I might have to try this with the ground bison I have in the fridge :D