Today’s meal by Chef Bill Sr was delicious lamb kofta kebabs on the grill with a side of corn on the cob from Pete’s Produce out there on Route 926 in West Chester.
The recipe for the kebabs is loosely based on one from America’s Test Kitchen. Remember the measurements here are but rules of thumb.
4 lesser cut lamb chops
1 small onion
Peanuts (small handful)
Garlic powder 1.5 tbs
Paprika 1.5 tps
Salt 1 tsp
Pepper 1 tsp
Cloves .25 tsp
Cinnamon .25 tsp
Nutmeg .25 tsp
Parsley 1/3 cup
Mint 1 tbs
Mix the onion and spices in a food processor then add the lamb after cutting into quarter-inch chunks. Grind them together and transfer to a mixing bowl. Add the parsley and mint then knead. Roll into kebabs and put them on skewers. Put in the refrigerator for an hour. Grill the kebabs and serve them on hot dog potato rolls with a sauce of sour cream and dill.
