Lamb Koftas, or kebabs, is one of our all-time favorite recipes and favorite meals to grill on The Big Green Egg.
The recipe is super simple, just a few ingredients:
- 500g lamb mince
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 fat garlic cloves, crushed
- 1 tbsp chopped mint
- oil for brushing
Mix all of the ingredients in a large mixing bowl and then start the fire on The Big Green Egg. You want the fire to be good and hot, so open the lower air intake all the way and also open the chimney all the way as well. I always take the temperature up to between 700°F – 1000°F to grill the koftas. Grill them for about 4 to 5 minutes then flip them and another 4 to 5 minutes, if you like your lamb pink like I do then try 3 minutes per side.
Traditionally they are cooked on skewers, but I don’t really mess with that. I put the koftas on a grilling tray and turn them with tongs, much easier and they don’t end up spinning when you turn them.
With the koftas, we will typically have a nice, light greek salad:
Ingredients
- 4 large vine tomato, cut into irregular wedges
- 1 cucumber, peeled, deseeded, then roughly chopped
- ½ a red onion, thinly sliced
- 16 Kalamata olive
- 1 tsp dried oregano
- 85g feta cheese, cut into chunks (barrel matured feta is the best)
- 4 tbsp Greek extra virgin olive oil
Just mix all of that up in a bowl ahead of time and let it sit in the fridge for as long as possible, the flavors will stand out more the longer you let it sit.