Grilled Lamb Kofta
Enjoy the simplicity and flavor of kofta with this delicious recipe from Registered Dietitian Chef Jon Poyourow Ph.D, RD, LD, CSCS, WCCE, Associate Professor from Johnson & Wales University cooked up by the be well™ with Big Y® team at the 2023 UMass Culinary Conference.
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Spray grill grates with non-stick cooking spray. Preheat grill to medium-high heat.
4. Knead lamb, onion, garlic, parsley, salt, pepper, cinnamon, allspice and cinnamon in a medium bowl until the seasonings are evenly distributed through the meat. Divide into 4 portions. Shape each portion into a 8-inch sausage shape. Thread meat onto a heavy metal skewer. Wash hands after handling raw lamb.
5. Grill kebabs, turning every 3 to 4 minutes until internal temperature reaches 160 degrees Fahrenheit as verified with an instant-read food thermometer, about 9 to 13 minutes.
6. Let rest on a cutting board then serve ontop of the side dish of your choice.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!