📋 Recipe
Daou Vineyards Lamb Kofta
This weekend we are going to Paso Robles for a wine tasting at Daou Vineyards, but before we go, we are attending the (virtual) Daou Family Estate Soiree. Daou sent us a wonderful box full of goodies, so we can safely celebrate from home. Two of the items were a booklet with family recipes and kofta seasoning mix. I've shared the kofta recipe with you below. The seasoning was included in our box but I included a quick spice combo for you to use in your home. Cheers!
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Ingredients
- Kofta Seasoning
- 2 teaspoon Cumin
- T C
- T P
- T G
- T C
- T S
- teaspoon B
- Kofta
- 1 ½ Lbs Ground Lamb
- 1 ½ teaspoon Kofta Seasoning
- ⅛ Cup Italian Parsley
- 1 Cup Yellow Onion diced
- 1 tablespoon Kosher Salt
- 1 tablespoon Olive Oil
- ⅛ cup Fresh Oregano
- Tools
- Sheet Tray & Rack
- Scoop
- Grill or Grill Pan
- Tongs
- Large Bowl
- Paper Towels
- Wooden or Metal Skewers
Instructions
- Pat ground lamb dry and transfer to a bowl.
- In a pan, heat 1 tablespoon olive oil, then add the diced onion and cook until translucent.
- Turn off the heat, and add kofta spice mix, herbs, and salt, stir until onions are fully covered in the seasoning.
- Add the onions to the bowl, using both hands, mix the ingredients together, until fully combined.
- Refrigerate mixture for 15 minutes.
- To maintain consistency, use the scooper to portion the mixture onto the sheet pan - repeat until the bowl is empty.
- Retrieve a small bowl of water, use the water to wet your hands during the rolling process of the kebabs.
- On a hot grill, add olive oil and place kebabs one at a time.
- Cook on medium high heat until you achieve dark grill marks on the side that is placed down.
- Gently roll the kebab to continue the process until all sides have achieved your desired color and doneness.
- Remove each kabab as it is ready, and place on rack to rest.
- Sprinkle with kofta mix and kosher salt to finish.
- Enjoy with tzatziki, lemon, tabouli, pita bread or lettuce wrap.
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