RatingYields4 Servings
Cook Time12 mins

Ingredients

700 g minced (ground) lamb
70 g red onion (very finely chopped)
½ tsp all spice
¼ tsp ground cinnamon
1 tsp salt
2 tbsp fresh mint (chopped)
2 tbsp fresh parsley (chopped)
2 tbsp pine nuts
½ tsp Apello pepper flakes
cup breadcrumbs
1 piece pork caul fat (around 300g)

Directions

1

Using your hands, combine all the ingredients (except the caul fat). Work the mixture hard to ensure everything is very well combined. Wrap in plastic wrap and refrigerate for 1 hour for the flavours to develop.

2

After that, take a small piece of the lamb mix and roll into a small ball (ping-pong sized). Squeeze the two sides so that it's more oval shaped. Arrange on a plate while you repeat with all the mixture.

3

Take the caul fat and unravel a part on a large chopping board and lay flat. Take a kofta and gently wrap in one layer of caul fat around the kofta. Using a knife, cut around the kofta on the board to trim the caul fat. Repeat this process for all the kofta.

4

Thread 4 kofta onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.

5

Heat a BBQ 'til hot and then grill the meat for around 8-10 minutes, turning regularly to avoid burning. The BBQ will most likely flare up as the caul fat melts. Don't worry too much - it's all flavour! But obviously, if there's an inferno of fire - keep the kofta moving. Grilling on a bbq is the way to go, but you can also use an oven grill - just heat to hot, then grill for 10-12 minutes, turning regularly.

6

Remove the kofta and rest for a couple of minutes before serving.

Ingredients

 700 g minced (ground) lamb
 70 g red onion (very finely chopped)
 ½ tsp all spice
 ¼ tsp ground cinnamon
 1 tsp salt
 2 tbsp fresh mint (chopped)
 2 tbsp fresh parsley (chopped)
 2 tbsp pine nuts
 ½ tsp Apello pepper flakes
  cup breadcrumbs
 1 piece pork caul fat (around 300g)

Directions

1

Using your hands, combine all the ingredients (except the caul fat). Work the mixture hard to ensure everything is very well combined. Wrap in plastic wrap and refrigerate for 1 hour for the flavours to develop.

2

After that, take a small piece of the lamb mix and roll into a small ball (ping-pong sized). Squeeze the two sides so that it's more oval shaped. Arrange on a plate while you repeat with all the mixture.

3

Take the caul fat and unravel a part on a large chopping board and lay flat. Take a kofta and gently wrap in one layer of caul fat around the kofta. Using a knife, cut around the kofta on the board to trim the caul fat. Repeat this process for all the kofta.

4

Thread 4 kofta onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.

5

Heat a BBQ 'til hot and then grill the meat for around 8-10 minutes, turning regularly to avoid burning. The BBQ will most likely flare up as the caul fat melts. Don't worry too much - it's all flavour! But obviously, if there's an inferno of fire - keep the kofta moving. Grilling on a bbq is the way to go, but you can also use an oven grill - just heat to hot, then grill for 10-12 minutes, turning regularly.

6

Remove the kofta and rest for a couple of minutes before serving.

Lamb Kofta Kebabs with Caul Fat