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Shichimi Lamb Kofta Kebabs Recipe by Fiona Uyema

Fiona Uyema Shichimi Lamb Kofta Kebabs

Sheep are a big part of Irish culture and heritage. As a nation, we’re very proud of our lamb meat and it’s exported all over the world. I was brought up on a sheep farm, so needless to say I ate a lot of lamb during my childhood. So for these reasons I had to dedicate at least one recipe to lamb with these lamb kofta kebabs. I season the lamb meat with shichimi togarashi (Japanese seven spice) and serve it with a natural yoghurt dip, as we have fantastic yoghurt producers in Ireland who make excellent quality yoghurt.

Makes 8 skewers

Ingredients:

Lamb kofta kebabs
vegetable oil
1 medium onion, peeled and finely diced
500g good quality lamb, minced
bunch of fresh parsley, finely chopped
1 tbsp shichimi togarashi
salt and pepper to season
8 skewers, soaked in water for 20 minutes

Yoghurt and mint dip
5 tablespoons natural yoghurt
large bunch of mint leaves, finely chopped
2 tsp lime juice
zest of ½ a lime
1 tsp olive oil
salt and pepper to season

1. Heat the oil in a frying pan on a medium heat and add the diced onion. Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown).
Remove from the heat and let it cool.

2. In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.

3. With dampened hands take a handful of meat and using a firm hand form a rectangular shape. Push a skewer through the meat.

4. Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.

5. Mix all the ingredients for the dip together in a bowl and serve on the side.

RECIPE BY FIONA UYEMA

Fiona UyemaA self-taught cook, food-writer and author, Fiona Uyema is one of Ireland’s leading Japanese cooks and cookery instructors. Passionate about bringing the art of Japanese home-cooking into kitchens across the country and further afield, her first book, Japanese Food Made Easy was published in September 2015.

Fiona Uyema’s love of the Japanese language, culture and cuisine began in Dublin City University where she studied Japanese and International Marketing. She then spent three years living in the beautiful village of Nishiyama. After her introduction to her now husband Gilmar, her love of Japan was sealed.

Fiona now lives in Co. Kildare with her husband and two sons where she teaches workshops, provides corporate classes on the art of Japanese cooking, provides consultancy to restaurants and the food industry and blogs about her Japanese food adventures on Fiona’s Japanese Cooking Blog.

Fiona Uyema Fiona Uyema Fiona Uyema Fiona Uyema

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