Sunday 19 August 2018

Summer ways to graze: Lamb Kofta Kebabs

To celebrate Bloom festival, we have three flavoursome recipes sure to spice up your summer

Lamb kofta kebabs by Fiona Uyema
Lamb kofta kebabs by Fiona Uyema

With the summer months comes an appetite for dishes that are quick to make, lighter to eat, and are perfect for enjoying al fresco. Here, Fiona Uyema, a food writer with a passion for Japanese cuisine, brings you a tasty option to add to your repertoire.

Fiona will be among the line-up of cooks giving food talks and recipe demonstrations on the Quality Kitchen stage at the Bloom festival, which begins at Dublin's Phoenix Park this Thursday.

The festival's Food Village will also feature Irish food producers, a Grow It Yourself Zone and a Sustainable Seafood Garden.

Fiona Uyema's Lamb Kofta Kebabs

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Lamb kofta kebabs by Fiona Uyema
 

I love to season lamb with shichimi togarashi (Japanese seven spice). This wonderful collection of seven spices adds an interesting dimension to the taste of lamb and also adds a nutritional explosion, with each spice boasting different health benefits. You can buy shichimi togarshi in Asian speciality stores and in some larger supermarkets.

Makes 8 skewers

Ingredients

500g good quality lamb, minced

1 medium onion, peeled and finely diced

Bunch of fresh parsley, finely chopped

1 tbsp shichimi togarashi

Salt and pepper to season

Rapeseed oil

8 skewers, soaked in water for 20 minutes

For the yoghurt and mint dip:

5 tbsp natural yoghurt

Bunch of mint leaves, finely chopped

2 tsp lime juice

Zest of ½ lime

1 tsp olive oil

Salt and pepper to season

Method

1 Heat the oil in a frying pan on a medium heat and add the diced onion. Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown). Remove from the heat and let it cool.

2 In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.

3 With dampened hands, take a handful of meat and using a firm hand form a rectangular shape. Push a skewer through the meat.

4 Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.

5 Mix all the ingredients for the dip together in a bowl and serve on the side.

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