Chef Rob Rainford’s Egyptian Lamb Koftas

Ingredients

3⁄4 lb (375 g) ground lamb
1⁄4 lb (125 g) ground beef
1 large onion, finely grated
1⁄4 cup (60 mL) finely chopped fresh parsley
1 egg
1 tbsp (15 mL) extra virgin olive oil
2 cloves garlic, finely grated
1 tbsp (15 mL) ground allspice
1 1⁄2 tsp (7.5 mL) kosher salt
2 tsp (10 mL) freshly cracked black pepper
Canola oil for greasing

Directions – The Rainford Method

1. Mix all the ingredients together in a large bowl until well combined.

2. Place mixture in a resealable plastic bag and refrigerate for 24 hours.

3. Take the mixture out of the bag and form into eight even-size portions, shaped like mini footballs (as in American football, not soccer). Run a skewer widthwise through each kofta.

4. Preheat the grill to medium-high (if you are using charcoal, heat the coals until a thick white ash develops). Oil the grate with canola oil.

5. Place the koftas on the hot grill. Make sure to sear them well before you try to turn them, and turn carefully or they will break apart.

6. Grill the koftas until a meat thermometer registers an internal temperature of 150 to 160°F (65 to 71°C).

7. Remove from skewers and serve in pita bread.