Appetisers/ Greek Menu/ Main Course

Lamb Kofta | Total Greek Addiction |

Lamb Koftas

We were staying in a friends penthouse apartment in Athens a few years ago. It was located just alongside the original Olympic stadium and had breathtaking views across the Plaka to the Parthenon. Breathtaking by day but mind-blowing at night when the Acropolis was lit up. It felt so close you could touch it.

The biggest advantage of staying there was having our friends’ mother living in the apartment below. Not only a built-in tour guide but an alive Athenian version of Trip Advisor who knew the best places in the neighborhood to eat. And boy, did she point us in the right direction.

As you may know, traditional Greek food is made up of many courses and lots of varying flavors and textures. The tapas style of the local hostelry was so memorable we went on several consecutive evenings.

Ivan agreed with me that their version of a traditional Lamb Kofta was a really nice fresh taste. Herby and well seasoned and light enough to ask the proprietor for more. Apparently, it was a specialty of his Mother who came from the Island of Piperi and this was how her Mother prepared the dish.

Lamb Kofta's

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 Minutes Cooking Time: 20 minutes

Brilliantly simple, mega cheap and packed with flavor, these lamb kofta wraps are such a treat for the family.

Ingredients

  • 1 kg lamb leg or shoulder Minced (35 oz.)
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp Fresh ideally or dried Greek oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika optional
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 wooden skewers
  • 1 Tsp Cinnamon
  • 1 Good Handful Fresh Mint Chopped
  • 1 Good Handful Flat Leaf Parsley Chopped

Instructions

1

Preheat and over to 180c

2

Put all your Lam Kofta ingredients into a mixing bowl and kneed as you would bread with about a quarter of the Olive Oil. ( just enough to help the mixture bind.

3

Put to one side all allow your Lamb Kofta mixture to infuse. I usually leave it for a couple of hours at it really infuses the flavors of the herbs and spices.

4

When ready divide your mixture into ten pieces and roll out compressing well into ten fat sausage shapes

5

Spear your Lamb Kofta's end to end with the skewers long ways.

6

Drizzle with olive oil and place into the oven for approx 20 mins

7

When cooked serve on four plates and drizzle the cooking juice over the koftas - the green color should have leached out your Lamb Kofta's to make a beautiful verdant sauce

Notes

This recipe works really well on a barbcue

The best thing to Serve with you Lamb Kofta is as simple as the dish. Home Made Tzatziki and of course some warmed pitta bread.

Wine Matching

To be honest, as this is such a relaxed meal serve what you really like – it doesn’t matter. What does matter is enjoying yourself! We served Troupis Fteri Moschofilero 2017. The dream climate and growing conditions preserve the unbelievable aromas of the noble Moschofilero grape that is native to Mantinia… and Yiannis’ vineyard. The result is a local wine of legendary fragrance. Aromas of intense lemony flowers fill your nose, while the crisp dry wine is full of pomegranate and citrus flavors – yum. Available from Naked Wines.

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