Middle Eastern Lamb Kofta Skewers
Crisp-edged, cumin-scented lamb kofta wears a sticky pomegranate glaze, finished with lemon and cool mint.
Fits Celiac, Hashimoto's, Pregnancy and 8 more diets
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Ingredients
- 180 g ground lamb, about 20% fat
- 0.4 tsp fine salt
- ½ yellow onion, finely grated
- 2 tbsp parsley, finely chopped
- 1 clove garlic, finely grated
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp olive oil
- 0.4 cup gluten-free beef stock
- 1 tbsp pomegranate molasses, check label is gluten-free
- 2 tsp lemon juice
- 1 tbsp mint, chopped
Method
- Mix lamb with salt, onion, parsley, garlic and spices; shape onto skewers.
- Sear skewers in hot oil until a dark crust forms all around.
- Add stock and pomegranate molasses, scraping up the browned bits.
- Simmer and turn skewers until the thick glaze clings to lamb.10 min timer
- Stir lemon into the pan glaze and finish with fresh mint.
Why it works
- Celiac disease: Plain lamb, spices and mint pair with gluten-free stock and pomegranate molasses.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.