Recipe of The Month: Lamb Kofta

May 1, 2020

Sure, lamb is usually cooked with herbs like mint and rosemary, or Greek-inspired spices, but who are we to limit how it’s served? Here, we take a traditional Mediterranean dish and give it a barbecue twist with the addition of some seriously delicious Blues Hog Barbecue Sauce. Heck yes.

BLUES HOG LAMB KOFTA | SERVES 4

INGREDIENTS:

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

INSTRUCTIONS:

STEP 1: Assemble your ingredients and preheat grill to medium-high.

Ingredients for Lamb Kofta, ready to be assembled. Ingredients includ Blues Hog Barbecue Sauce, set of four Brander Cast Iron Twig Skewers, Onion, Garlic, Egg, Cayenne Pepper, Sea Salt and Parsley

STEP 2: Finely dice the onion and smash and chop (or grate – we’re partial to grating) the garlic. Chop the parsley.

Finely chop the onion Grate the garlic into the same bowl as onion

STEP 3: Place the onions, garlic, parsley, lamb, egg, cayenne, salt, and 1 tablespoon Blues Hog Barbecue Sauce in a large bowl.

Add the chopped parsley, cracked egg, cayenne pepper, salt, sauce and lamb into the bowl

STEP 4: Now get in there with your hands. Mix everything up. Don’t be shy, really get in there!

Mix all ingredients together with hands

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.

Place lamb mixture of all Brand cast iron twig skewers and place onto sheet

STEP 6: Transfer the skewers (still on the foil) to the grill. Cook for about 10 minutes and rotate.

Transfer skewers to barbecue

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!

After skewers have cooked for a few minutes brush remaining Blues Hog Sauce with silicone brush