Month: Dec 2013

I am certainly fond of my takeaways – even while I lived in the Philippines, takeaways were a regular occurrence in our household.  I may be wrong, but we seemed to have a better variety of takeaways available for home delivery.  One of my favourites were barbecued squid, stuffed grilled fish and spit-roasted suckling pig with amazingly crispy skin.  Yes, you phoned in and they delivered it to your home wrapped up in a banaa leaf (properly packaged in aluminum foil and a takeaway box of some fashion, of course!)!  Is it any wonder I miss Philippine food?

Tonight I made lamb kofta kebabs and paired it with roosterkoek breads using Andy Bates’ recipe.  It’s a lovely way to make one’s own takeaway-style food with the comfort of knowing exactly what’s in the food!  I’d like to share with you my recipe for the lamb kebab.  It’s my version of a kebab recipe that I found in a book called The Takeaway Secret.  I’ve modified the recipe so that it’s made up of ingredients that I’ve found in my cupboard!

Ingredients:

• 500g lamb mince
• 1 heaped teaspoon garlic powder (or 1 large clove of garlic, very finely chopped)
• 1 medium onion finely chopped (or 2 heaped teaspooons onion powder)
• 1 heaped teaspoon chilli flakes (or 2 red finger chilli peppers very finely chopped)
• 1/4 teaspoon allspice
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 2 tablespoon finely chopped coriander (including stalks)
• 1/4 teaspoon ground black pepper
• 1 egg

Directions:

1. In a bowl, combine all ingredients.  Mix the ingredients but try not to overwork the mince too much.  Allow to marinade for at least 2 hours, or overnight if possible.  TIP: You can adjust salt to taste, increasing or reducing the amount by half a teaspoon.  I haven’t tried this recipe using beef, but I think if you’re using beef, make sure you DON’T use lean or extra lean beef mince because you need the fat in the kebabs so that they don’t dry out.
2. Divide the koftas into 9-12 pieces.  Shape the pieces into cigar-shaped pieces and flatten slightly.
3. These koftas can be fried in a griddle pan or frying pan with a little oil.  My favourite way of cooking them is under a grill though, set to a medium-high heat.  Cook the kofta pieces (whether fried or grilled) for 6-8 minutes each side, or until the meat is cooked through and golden.
4. Serve with pitta, salad and a tzatziki sauce if you like.  Will also work with hummus!