Ali Nazik Lamb Kofte Turkish recipe Easy- LateChef.com
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Turkish Recipe

Appetizer

Serves 1
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Short Description

Hailing from the Gaziantep region of Turkey, this traditional grilled lamb kebab with smoky eggplant yoghurt is hard to improve on - I've just added a few finishing touches to lighten it up a little. It's important to mince the lamb yourself because not only can you ensure you have the right ratio of good quality meat and fat, it's also much easier to mould around the skewers. I preheat my charcoal barbecue for at least 2 hours before cooking to get exactly the right temperature. Ideally, the coals should be grey which means they'll give off enough radiant heat to cook the meat slowly without burning it.


Ingredients


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