Shish Kofte

Turkish Ground-Meat Kabobs

(Recipe from Mrs. Nur, contributed by Garry Vroegh <>. The recipe is similar to the Cevapcici of the former Yugoslavia.)

Ingredients Directions
  • 2 slices firm white bread (crusts removed)
  • ¼ cup parsley sprigs (fresh)
  • 1/3 cup mint leaves (fresh)
  • ½ small onion (peeled and cut in half)
  • 1½ pounds well-trimmed lamb, cut into 1-inch cubes and chilled
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (fresh-ground)
  • ¼ teaspoon ground allspice
  • ½ teaspoon cinnamon (ground)
  • 1 large egg (lightly beaten)
  • 1 medium green bell pepper (seeded & cut into 1-inch squares)
  • 3 Tablespoons olive oil
  • 8 cherry tomatoes (stems removed)

In the food processor fitted with the metal blade, process the bread until finely chopped into crumbs. Set aside.

Process the parsley and mint until finely chopped. With the motor running, drop the onion through the feed tube and process until finely chopped. Add half the lamb pieces and using about a dozen on/off pulses, process until finely chopped. Remove the mixture to a large mixing bowl.

Chop the remaining lamb in the food processor and rmeove to the mixing bowl. Add the bread crumbs, salt, pepper, spices and egg. Combine well with your hands.

Preheat the oven broiler. Prepare 4 skewers about 10-inches long. If you are using wooden skewers, soak them for about 30 minutes.

Divide the meat mixture into 8 equal balls and shape them into ovals. Starting with a pepper piece, thread 2 meat ovals and 2 pepper pieces alternately on each of 4 skewers.

Baste the meat with olive oil and cook about 4-inches from the heat about 5 minutes. Thread 2 tomatoes on the end of the skewer, and baste again with the olive oil.

Broil on the other side about 5 minutes, or until the meat is just cooked through. You can use an instant-read thermometer as a probe.

Yield: 4 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1999 Ronald Florence
Last modified: 03-Jul-2001 18:39:49 EDT