Save to your scrapbook
Greek lamb keftas on cinnamon skewers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 (with 2 keftas each)
1 red onion
4 cloves garlic
25g pack fresh mint, leaves only
25g pack flat leaf parsley, leaves only
1 tbsp Cooks’ Ingredients Rose Harissa, plus extra to serve
½ tsp chilli flakes
2 tsp ground cinnamon
2 tsp ground allspice
2 tsp ground coriander
1 tsp salt
2 x 500g packs lamb mince
12 Cooks’ Ingredients
Olive oil, for rubbing
1. Place the onion, garlic, herbs, harissa, spices and salt in a food processor and blend until finely chopped. Add the lamb and blend again until combined. Scrape down the sides and repeat once more. The finer the texture, the better the meat will stick to the skewers during cooking.
2. Divide the mixture into 12. With dampened hands, pack a portion of the kefta mixture around each cinnamon stick, taking care to form an evenly distributed cylinder with about 2.5cm of cinnamon stick showing at each end. Once formed, rub a little bit of olive oil over each one. Set aside in the fridge for at least 30 minutes, or until needed.
3. Preheat the oven to 200°C, gas mark 6. Place the skewers onto a baking sheet and cook for 20-25 minutes, turning once, until cooked throughout. Serve hot with extra rose harissa, for dipping.
Typical values per serving:
This recipe was first published in May 2017.