Kofta with Sunflower Seed Butter for the Clamshell Grill
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ground lamb or veal
- Minced onion
- Minced garlic
- Ground cumin seeds
- Ground coriander seeds
- Sunflower seed butter
- Salt to taste
Directions
Combine the onion, garlic, spices, and sunflower seed butter in a bowl and mix thoroughly. Add the ground lamb or veal and fold in the spice mixture. Allow to sit for several hours or overnight.
Roll meat mixture into finger shapes and pierce lengthwise with metal or wooden skewers. Apply oil or other anti-stick agent to grill surface if necessary and turn on grill. Place skewers on grill for five to ten minutes or until cooked through.