Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of ground lamb, 1 finely grated medium onion, 1/4 cup chopped fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large mixing bowl until well combined.

2. 2

   Divide the lamb mixture into 8 equal portions and carefully shape each portion around a soaked wooden skewer to form elongated kofta.

3. 3

   Finely dice 1 whole preserved lemon, then combine it in a small bowl with 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh parsley, 1 minced garlic clove, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1/4 teaspoon red pepper flakes, mixing thoroughly to create the preserved lemon and herb salsa.

4. 4

   Prepare a charcoal grill or outdoor fire pit for direct medium-high heat, ensuring the coals are glowing hot before proceeding with cooking.

5. 5

   Place the kofta skewers, 1 large quartered tomato, and 1 medium quartered red onion directly over the fire, grilling for 10-15 minutes, turning occasionally, until the kofta is browned and cooked through, and the vegetables are charred and tender.

6. 6

   Remove the fire-roasted kofta and vegetables from the grill and serve immediately, spooning the prepared preserved lemon and herb salsa generously over each hot serving.