Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground lamb |
| 2 | Eggs, lightly beaten |
| 1¼ cup | Stale breadcrumbs |
| 2 | Onions, grated |
| 2 tablespoons | Chopped fresh parsley |
| ½ teaspoon | Ground cinnamon |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Chili powder |
| 2 teaspoons | Tumeric |
| 1 teaspoon | Ground allspice |
Blend or process all ingredients until smooth and pasty. Shape ¼ cup lamb mixture around skewer in and elongated (3 to 4 inch) sausage shape along length of skewer; repeat with remaining mixture.
Tip: if using wooden skewers, soak in water before shaping meat.
Just before serving, grill or barbecue kofta until cooked. Serve with yogurt sauce.
Yogurt Sauce:
½ cup plain yogurt 2 tsp lemon juice 2 Tbsp tahini paste 1 clove garlic, crushed 2 Tbsp water
Combine all ingredients in bowl; mix well.
Serves 4. Source: Australian Woman's Weekly, Mediterranean Cooking posted by Linda Davis