Kofta kebab

• Meat fat percentage: Ensure you are using 20% fat as this will help bind the kebabs and keep them moist when cooking. 
• Shaping kofta kebabs: This is personal preference but for ease of cooking and efficiency, this recipe doesn't shape on skewers. If you’re using wooden skewers, be sure to soak them for 30 minutes to 1 hour before using so they don’t catch on fire when grilling. Ensure you press the mixture firmly onto the skewer.
• Grating onion: Remove some excess water from the onion after grating to prevent the mixture becoming too wet. A little water is important for helping the kebabs bind.
• Avoid overworking the meat: Gently mix the ingredients to avoid compacting the meat, which can lead to a tougher texture.

There are so many variations of the kofte kebab between different cultures. Here are a few suggestions for alternative ingredients based on these variations.

• Lamb or beef, or even both are commonly used in kofte kebabs. However, a lighter version using ground chicken also tastes great. Ensure the minced chicken has a fat percentage or add a little extra olive oil to keep it moist.
• For a recipe leaning towards Mediterranean inspirations, use more fresh herbs such as mint and oregano.
• For a recipe leaning towards Middle eastern inspirations, use additional warmer spices such as cinnamon, all spice or ground nutmeg.
• Finely minced garlic is also commonly used for more fragrance.
• For some heat, chilli flakes or pul biber can also be incorporated.
• Depending on your preference, sweet or smoked paprika can be used as alternatives.

• Refrigeration: Place cooked kofta kebabs in an airtight container and store in the refrigerator for up to 3 days. For uncooked kebabs, shape and place them on a lined baking sheet. Cover tightly with cling film or transfer to a sealed container and refrigerate for up to 1 day.
• Freezing: Allow them to cool completely, then wrap each kebab in cling film or foil. Place them in a freezer-safe container or bag, and freeze for up to 2 months. Shape the raw kebabs, then place them on a baking sheet lined with parchment paper. Freeze until solid (1-2 hours), then transfer to a freezer-safe container or bag. Freeze for up to 3 months.

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

• Oven: Pre-heat the oven to 175°C (350°F). Place the kebabs on a baking sheet, cover with foil. If uncooked from frozen, cook according to original recipe. If cooked, just heat for 10-15 minutes until warmed through.
• Stove: Place a small amount of oil in a skillet over medium heat. Add the kebabs, cover with a lid, and reheat for about 5 minutes, turning occasionally until heated evenly.
• Microwave: To quickly re-heat, heat on medium power for 2-3 minutes. Microwaving can sometimes dry out the kebabs.