My life is pretty crazy right now, I’m having a hard time finding moments to post
But don’t worry, I keep cooking and shooting so I’ll have a lot of dishes to share with you once I can escape more often from by business!

This lamb and pistachio skewers recipe was inspired by the French « Saveurs » magazine although it ended up a lot different from the original. These kebabs are a variation of the Mediterranean kofta. Like the original, they’re served with a mint and yogurt sauce and can be eaten with some salad in a flatbread.

Preparation time: 30 minutes – Cooking time: 10 minutes

Ingredients (for 4 servings)

Lamb and pistachio skewers

1.3 lbs (600 g) of  ground lamb meat
1 oz (30 g) of shelled pistachio nuts
6 sprigs of fresh parsley
1 egg
1 onion
2 tablespoons breadcrumbs
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of ground cilantro
1 squeeze of lemon juice
Salt & pepper

Yogurt sauce

2 Greek yogurts
30 mint leaves
1 garlic clove
1 tablespoon of olive oil
Salt & pepper

Instructions

1/ Prepare mint yogurt sauce: Peel and chop garlic finely. Rinse, dry and chop mint leaves. Combine yogurt, garlic, mint, olive oil, salt and pepper. Keep in the fridge.

2/ Prepare skewers: Rinse, dry and chop parsley. Peel and chop onion. Chop pistachio nuts.

3/ Break egg in a small bowl and whisk it with a fork.

4/ Keep some chopped pistachios aside for sprinkling. In a large salad bowl, combine lamb meat, onion, pistachios, parsley, olive oil, breadcrumbs and whisked eggs.

5/ Add one squeeze of lemon juice. Season with salt and pepper and scrunch all together with your hands.

6/ Preheat oven over grill position. Line a baking sheet on a baking tray. Wash your hands with cold water. Don’t get them totally dry, meat will stick less on your hands.

7/ Mold lamb mixture around each skewer into a kind of flat sausage. Place kebabs on the baking tray as they’re made.

8/ Bake in oven for 10 minutes, turning them after 5 minutes.

9/ Sprinkle with chopped pistachios and serve with mint yogurt sauce.