Lamb Kofta with Sumac Onions

Spiced ground lamb shaped around skewers and seared, served with tangy sumac onions.

25 min 4 servings Easy middle-eastern

Ingredients

• 600 g ground lamb
• 1 pcs onion
• 0.5 bunch fresh parsley
• 3 clove garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 pcs red onion
• 1 tbsp sumac

Steps

1. Peel 1 onion and grate it on the large holes of a grater into a bowl.
2. Squeeze the grated onion in your hand to remove the extra juice.
3. Put the squeezed onion back in the bowl.
4. Chop 0.5 bunch of parsley finely and mince 3 garlic cloves.
5. Add 600 g of ground lamb, the parsley and the garlic to the onion.
6. Add 1 tsp of cumin, 1 tsp of paprika, 0.5 tsp of cinnamon, 1 tsp of salt and 0.5 tsp of black pepper.
7. Mix with your hands for 2 minutes until the meat feels sticky and holds together.
8. Wet your hands, take a handful of meat the size of a small egg and shape it into a finger-shaped log around a skewer.
9. Repeat with the rest of the meat to make about 8 skewers.
10. Slice 1 red onion very thinly and toss it with 1 tbsp of sumac in a small bowl.
11. Heat 1 tbsp of olive oil in a large non-stick pan over medium-high heat.
12. Cook the skewers for 4 minutes per side, turning them 3 times, until browned and cooked through with no pink inside.
13. Serve the kofta hot with the sumac onions on top.