Coconut Cream– I have always used yogurt in this recipe to keep it authentic, but often, I have used coconut cream. Both taste absolutely delicious but obviously, the one with coconut cream will have a coconut flavor. Toast the bread until golden brown. Place it in a small bowl and cover with water. Let it sit until tender then squeeze the bread to wring out all the water (it should fall apart into smaller pieces). The recipe you’ll find below is already low-carb as written.Here are some adjustments and substitutions you can make to help it fit your other dietary requirements: Oh and if it's possible that you've never had this or anything like it?? Well, then you're totally missing out on some great homemade kofta kabab! I'm going to post a recipe telling you how to make Airfryer Kafta Kebabs in a few minutes so be sure to look for it as well. Chill the mixture: don’t skip this step. As there is no additional “binder” in this recipe, chilling the kafta meat will help it hold together better.

Minced Lamb Kebabs (Kofta) owe their unique distinctive flavour and taste to the aggressive seasoning used on the meat. For example, in this lamb kebab recipe, more than 10 different herbs and spices are used!The downside is that the kebabs can become a bit hard to digest. It’s the combination of spices used in Middle Eastern cooking that makes it taste and smell so exotic– and these Lamb Koftas are no exception! You can use dried herbs instead of fresh if you prefer. Use 4 teaspoons dried parsley and 1 teaspoon dried mint. Another delicious alternative is to serve the kofta kebabs with some roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Set aside to cool. (But don’t leave the nuts in the pan, as the residual heat may cause them to burn.)No one country can declare themselves to be the creator of lamb koftas! But they’re typically associated with the Middle East and Mediterranean countries like Turkey, especially because they’re made with lamb which is a common protein associated with the food of that region. Whatgoes in lamb koftas The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices. The key here is in the lamb mince whichhas lots of flavour and a little fat that is necessary for that extra flavour! Spices like cumin, coriander, cinnamon and paprika which are used in other popular cuisines such as Mexican food (which also makes a regular appearance around these parts).

Finally, refrigerate until you’re ready to cook them. If possible, let them chill for 30 minutes to allow the meat to firm up against the skewers.Set a fine sieve over a bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. To Freeze: Place in an airtight freezer-safe container and store for up to 3-4 months. Do not freeze the yogurt based dip. You can also easily whip up this Homemade Greek Seasoning and just have it on hand whenever your Mediterranean food obsession strikes!