Indian Kofta Kebabs

This dish is such a great idea and is enjoyed all over the world. It features in Turkey, India, Africa and The Middle East. In the barbecue season we find kebabs wrapped in plastic in our supermarkets, but they are so easy to make and taste wonderful, why not make them yourself? This recipe includes a lovely mix of spices and oregano and was part of one of my Cookery School lessons with a group of 7 year olds. I wanted to move away from a Chicken Curry cookery session. There’s nothing wrong with Chicken Curry at all, but my aim is introduce children and their families to something different and I know that Chicken Curry is taught as part of the Secondary School curriculum.
Don’t be fooled into thinking that this is something only kids can cook. Have a go and tell me how you get on.

We made these with Aloo bonda – Potato Bhajias and East African Style Chapatis a very lovely meal, which I think should also include a fresh salad or tomatoes and onions and a glass of Sweet Punjabi lassi.


1 lb lean ground beef or lamb
1 small onion, grated
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
Add ingredients together in a large bowl. Blend together well by kneading with your hands for several minutes. Shape into sausages, and push through some skewers. Cover and refrigerate until needed and then grill or bake.


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