BLUES HOG LAMB KOFTA | SERVES 4
- ½ white onion
- 3 cloves garlic
- Handful fresh parsley
- 1-pound ground lamb
- 1 egg
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 1 tablespoon Blues Hog Barbecue Sauce, plus more, to finish
- Oil, for greasing the foil
- Brander Cast Iron Twigs
STEP 1: Assemble your ingredients and preheat grill to medium-high.
STEP 2: Finely dice the onion and smash and chop (or grate – we’re partial to grating) the garlic. Chop the parsley.
STEP 3: Place the onions, garlic, parsley, lamb, egg, cayenne, salt, and 1 tablespoon Blues Hog Barbecue Sauce in a large bowl.
STEP 4: Now get in there with your hands. Mix everything up. Don’t be shy, really get in there!
STEP 5: Grease a large piece of aluminum foil with oil or non-stick spray. Divide the meat into four portions. Mold the meat mixture around each skewer; it might help to put the skewer right on the foil while you do this.
STEP 6: Transfer the skewers (still on the foil) to the grill. Cook for about 10 minutes and rotate.
STEP 7: Cook for another 5 minutes or so, or until cooked through to 145F.
STEP 8: Pour about a quarter cup of the remaining Blues Hog into a small bowl. Using a silicone brush, brush the meat with the sauce – but be careful! Those skewers are hot, hot, HOT!
STEP 9: Transfer the skewers to a serving dish, drizzle with a little more sauce (yes, it’s THAT good), and enjoy!