Sultan's Kitchen Spicy Char-Grilled Kofta Shish Kebab
Posted by CookinMom at anonymous May 29, 2001
Source: Chef Ozcan Ozan, Sultan?s Kitchen, Boston, Massachusetts
Yield: 4 portions
4 dry old bread slices, crusts removed
2 pounds ground lamb
1/2 small Spanish onion, grated
4 garlic cloves, minced
1 tablespoon cumin, ground
1 teaspoon Turkish red pepper
1 teaspoon sumac, ground
1 teaspoon paprika
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper to taste
To make kofta, soak bread in cold water briefly, squeeze excess water and add remaining ingredients. Refrigerate 30 minutes.
Divide meat into 4 portions and form into sausage shape on flat metal skewers. Grill 5 to 8 minutes until cooked through. Remove skewers, slice and serve with pilaf or couscous.