Serves 4
Prep time: 15mins
Cook time: 60mins
This dish is perfect for autumn and winter when you don't want to stand outside in the cold at the BBQ but still want to get your kebab fix. What makes this dish even better is that it all goes in one pan - so once the prep is done then you just need to leave it in the oven to do its thing! In this recipe we have kept it super simple just using potatoes and peppers, however you can easily add more veg such as aubergine and tomatoes, just slice them into rounds and place in between the kofte and potatoes. We usually serve this with Cacik and Hummus and of course a salad on the side!
Ingredients
- 800g Minced Lamb (20% +) ideally get minced lamb shoulder, if not add an egg to the kofte mixture.
- 35g The Kebab Club Kofte Dry Rub
- 1 Onion, finely diced
- 25g Flat Leaf Parsley, chopped
- 3 large Cyprus Potatoes (or baking potatoes will be fine), sliced into thick 2cm rounds.
- 1 Onion, quartered
- 4 Charleston Peppers, cut into large chunks, around 3-4 pieces per pepper.
- 1tbsp Pepper Paste - or tomato paste
- 500ml Veg Stock
- 1tbsp Olive Oil
Suggested Side Dishes
Cooking Instructions
- Preheat the oven to 180c and find a roasting tin which is around 5cm (2in) deep, we use a round one but rectangular will work as well.
- Mix the lamb mince, Kofte Dry Rub, parsley & finely diced onion in a large bowl thoroughly so that the Dry Rub is mixed in evenly.
- Divide the lamb mixture into 16 balls, approx 50g each. Squash each ball down so that it is a small burger patty shape.
- Now it is time to arrange the ingredients into the roasting tin. If you have a circular dish then arrange them around the outside edge of the tin, if using a rectangular roasting tin then arrange them in rows.
- Start by placing one of the kofte patties upright then sandwich with a slice of potato, followed by another kofte, and then another potato slice, continue until you have used all of the potatoes and meatballs. If adding more veg then alternate that in between the kofte meatballs and potatoes as well. Then place the chopped peppers and quartered onions wherever you have gaps in your tray, if you have left over potatoes then squeeze those in as well!
- Mix the stock and pepper paste together and pour all over the kofte and potatoes and drizzle the olive oil over the potato slices.
- Cover with foil and place in the oven for 30mins, after 30mins take out of the oven, turn it up to 200c and remove the foil. Return the tray to the oven for another 20-30mins until the potatoes are golden and crispy and the kofte is juicy and browned.
- Serve with hummus, cacik and a salad or simply on its own with some Turkish Chilli Sauce or Turkish Garlic Sauce.
Enjoy!
