Tuesday, June 02, 2020

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


KOFTA kebabs are usually made with minced lamb, but can always be made with beef if lamb is not your thing. They are also great done on the barbeque and with the weather so nice at the moment the perfect dish for right now. They make a welcome change to the usual burgers that we all make in good weather and have a fantastic summer flavour and feeling to them. Give them a try!


Serves 4

1kg minced lamb

1 onion, finely chopped

1 thumb fresh ginger, peeled and grated

1 egg

1 small red chilli, deseeded and minced

1 tbsp. chopped coriander

4 tbsp. chopped mint

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ras el hanout

1 tsp. paprika

Salt and freshly ground black pepper


Place the mince in a large bowl, and add the remaining ingredients. Using clean and dry hands, mix the beef mixture well, making sure that all of the ingredients are evenly distributed. Cover the bowl with cling film and place in the fridge to chill for at least 2 hours.

Remove from the fridge and using your hands, take a closed handful of the meat mixture, and form into sausage shapes. Push a wooden skewer through the middle of the sausage so that it looks like a corn dog on a stick. (It is a good idea to soak the wooden sticks in cold water for 1 hour so that they don’t burn during cooking.)

Heat the barbeque on a high heat and place the kofta kebabs on the rack to cook (or high heat on a griddle pan). Turn frequently so that the kebabs are cooked and browned on all sides. They should take about 12 minutes to cook through. Alternatively, you could place the kebabs on a tray and place under a hot grill for 15 minutes turning at least once.

Remove and serve with natural yoghurt and lime wedges.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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