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Ankarsrum recipe

Ingredients

Kebabs

  • 750 g boneless lamb shoulder (1¾ lb)
  • 250 g beef chuck or similar (½ lb)
  • 2 medium onions, grated and squeezed dry
  • ½ cup finely chopped fresh mint (plus extra for garnish)
  • ½ cup finely chopped fresh cilantro (plus extra for garnish)
  • 1 tbsp grated ginger
  • 2 green chilis, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • 8 skewers
  • Pita, rice, or potatoes, for serving (optional)

Mint and Herb Yogurt Sauce

  • Juice of 1 lemon
  • 2 tsp honey
  • 1 cup mint leaves
  • ½ cup cilantro leaves
  • 2 tsp grated ginger
  • 1 tsp grated garlic
  • ½ tsp kosher salt
  • 1–2 green chilis, finely chopped
  • ½ cup yogurt

Lamb & Beef Kofta Kebabs with Mint Herb Yogurt Sauce

These kofta kebabs are one of those recipes we come back to again and again. Simple, flavourful, and perfect for the grill, plus using the Ankarsrum makes quick work of grinding, giving you a beautifully textured kebab that stays juicy and holds together perfectly. Paired with that bright, herby yogurt sauce, it’s the kind of meal that feels a little special without being complicated.

8

    Yogurt Sauce

    1. Set up the Ankarsrum with the blender attachment. Add the lemon juice, honey, mint, cilantro, ginger, garlic, salt, and green chilis. Cover and blend on low speed (~ 1 o’clock) to get everything moving, then increase to high (~ 8 o’clock) and blend for about 30 seconds, until smooth and vibrant.

    2. Transfer the mixture to a bowl and stir in the yogurt until fully combined. Taste and adjust seasoning if needed, then refrigerate until ready to serve.

    Kebabs

    1. Cut the lamb and beef into roughly 1-inch cubes and spread them out on a tray. Place in the freezer for about 20 minutes, until very cold but not frozen solid, to help the meat grind cleanly.

    2. Fit the Ankarsrum with the meat grinder (4.5 mm plate) and grind the meat on medium speed (~ 6 o’clock) into a large bowl.

    3. Add the grated onion (making sure it’s well squeezed to remove excess liquid), chopped herbs, ginger, green chilis, and all the spices. Mix everything together until evenly combined.

    4. Cover and refrigerate the mixture for 2–3 hours to firm up and allow the flavors to develop.

    5. When ready to cook, preheat a grill to medium-high heat. Divide the meat into 8 equal portions. With lightly damp hands, shape each portion into a log and press it firmly around a skewer, squeezing gently so it adheres and holds its shape.

    6. Place the kebabs on the hot grill and cook for 2–3 minutes per side, turning as needed, until nicely browned and cooked through. They should release easily from the grill when ready to flip.

    7. Sprinkle with fresh mint and cilantro, if using, and serve hot with the mint and herb yogurt sauce alongside pita, rice, or potatoes.

    Notes:

    1. Squeeze the onion well: After grating, remove as much liquid as possible—too much moisture can make the mixture loose and cause the kebabs to fall off the skewers.

    2. Chill for better texture: Resting the mixture in the fridge firms up the fat, making the kebabs easier to shape and helping them stay juicy on the grill.

    3. Wet your hands when shaping: Lightly damp hands prevent sticking and help you form smooth, evenly shaped kebabs that hold together well.

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