Baharat recipe

Lamb kofta kebabs with

sumac yoghurt dip

Koftas are a popular dish across the Middle East with variations on the recipe from country to country. This one uses our Organic Baharat which is used as a seasoning across the Middle East and provides a great balance of warm black pepper and paprika and sweeter spices including cinnamon, allspice and cloves. The sumac in the yoghurt dip adds a further citrusy tang along with the lemon and is a perfect accompaniment to this dish. The recipe is for 8 kebabs. If you prefer, divide the mixture in 4 and shape into burgers, but note the burgers will need more time on the grill or barbecue to make sure they are cooked through - Serves 4

Ingredients

For the koftas

  • 500g minced lamb
  • A medium onion, finely chopped
  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp Pinch Organic Baharat
  • Salt and freshly ground black pepper
  • Lemon wedges to serve

For the yoghurt dip


Method

If you are using wooden skewers for the kebabs soak them in water for around 30 minutes before you assemble the kebabs to stop them burning during cooking.

Put the minced lamb in a bowl with the onion, Baharat, coriander and salt and pepper. Mix well using your hands to squish the ingredients together.  Divide into 8 equal portions and with wet hands shape each piece into a thick sausage shape about 12 cm long.  Thread each kebab onto a skewer.

Pre-heat the grill to high heat.  Cook the kebabs under the grill or on the barbecue turning regularly so that they brown all over and cook through.  Cut into one to make sure they are thoroughly cooked before serving.

To make the dip, add all the ingredients in a bowl and stir well to combine.

Serve the kebabs with lemon wedges and the yoghurt dip on the side.

Back to recipe list