Tender and flavourful mini kofta skewers served atop cocktail glasses filled with tzatziki, mini cucumber spears and fresh lemon zest. For something extra special serve skewers as a topper for your Caesar cocktail!
Prep: 10 minCook: 10 minServes: 24Cut: Ground
1 pkg Opal Valley® ground lamb (defrosted if frozen) 3 cloves garlic 1 small red onion ¼ cup fresh parsley, coarsely chopped ½ cup fresh mint, coarsely chopped 2 tsp paprika 1 tsp sea salt ½ tsp ground cumin ¼ tsp ground allspice ¼ tsp cayenne pepper (or ½ tsp red pepper flakes) 24-6” wooden cocktail skewers (approximately 6” long) Tzatziki, mini cucumber spears and lemon slices for serving
In the bowl of a food processor add the garlic, onion, parsley and mint; pulse until finely chopped
Add the remaining dried spices; pulse until combined
Add ground lamb; pulse until all is incorporated
Take a tablespoon sized portion and mold it with damp hands around each skewer
Repeat this step until you have no more mixture
Place the skewered kebobs on a tray, cover and refrigerate until ready to grill
Preheat grill to medium-high (350ºF)
Place the koftas on a lightly oiled grill and cook for approximately 3 minutes per side
Serve on top of cocktail glasses filled with tzatziki and mini cucumber spears
Jeuje up your store made tzatziki with a mashed avocado, a teaspoon of lemon juice and chopped chives!