Ingredients

Method

1. Preheat a broiler or grill to moderate-high heat.
2. Combine all the ingredients in a mixing bowl. Use your hands to mix just until everything is combined and evenly distributed.
3. Use a spoon or your hands to scoop out portions of approximately 2–3 tablespoons. Use your hands to shape the meat mixture into oblong shapes about 2–3 inches (5–8 cm) in length.
4. If using an oven broiler, transfer the kofta onto a rack over a rimmed baking sheet to catch the drippings, and place them under the broiler. If grilling, arrange the kofta directly on the grill rack.
5. Broil or grill for a handful of minutes on each side, flipping halfway. You're looking for the outside to be slightly browned, and the inside should be cooked through but not dry.
6. Remove from the heat, and set aside to cool slightly before serving.

Notes

• After chopping the onion, use your hands, a towel, and/or a strainer to squeeze out and discard as much liquid as you can before adding the onion the meat; leaving too much liquid can make it watery.
• Substituting smoked paprika for half of the listed quantity of sweet paprika adds a greater depth of flavor and is recommended if you can access this spice.
• If desired, you can use the same volume of parsley instead of the cilantro, for a total of ½ cup parsley.
• You can also thread the kofta on skewers, which will make them easier to flip and handle.

Categories

• Recipes using lamb and mutton
• Recipes using onion
• Recipes using paprika
• Recipes using cumin
• Recipes using cinnamon
• Recipes using cayenne
• Recipes using salt
• Recipes using pepper
• Recipes using parsley
• Recipes using cilantro
• Recipes using mint