If you’ve spent any time in Turkey, you have surely been introduced to kofte – ground meat seasoned with spices. Each region and town will generally have their own take on kofte – but each variation is as delicious as the last one. Some feature just meat – usually lamb, but sometimes it is a mixture of both lamb and beef; occasionally you will find them made with bulgur, rice or breadcrumbs. They are often served with a side of flatbread and yogurt, but a side of tzatziki or tabbouleh also works well.
In anticipation of a trip to Turkey in the future, perhaps on our Greece via the Corinth Canal & Turkey: The Marvels of Ancient Rivals cruise, try bringing a taste of Turkey to your dinner plate with this delicious recipe.
- 1 lb ground lamb
- 1/2 cup grated red onion
- 2 cloves garlic, minced
- 1 tsp mint leaves finely chopped
- 2 tbsp parsley finely chopped
- 1 tsp coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground pepper
- 1/2 tsp oregano
- 1tsp salt
You can use wooden skewers, or metal ones if you have them. If you are using wooden ones, soak them in water before starting
- Grate the onion, mince the garlic and finely chop the parsley and mint.
- Mix all of the ingredients in a bowl using your hands
- Split the mixture up into four portions and mold each into a sausage shape
- Thread each sausage onto a skewer and place on a plate and refrigerate for about 20 minutes
- On a medium grill cook each kofte for a few minutes on each side until it is cooked through and lightly charred (about 8 to 10 minutes)