⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 pound Ground lamb
• 1/2 cup Onion, finely chopped
• 1/4 cup Cilantro, finely chopped
• 1 tablespoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cayenne pepper (optional)
• To taste Salt
• To taste Black pepper
• 2 tablespoons Olive oil
• 6-8 pieces Injera bread

📖 Instructions

1. First, let's tackle the kofta. In a large bowl, combine 1 pound of ground lamb (or your chosen meat) with 1/2 cup finely chopped onion, 1/4 cup finely chopped cilantro, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cayenne pepper (optional, for a little heat!), and salt and pepper to taste. Give it a good, thorough mix. Make sure everything is evenly distributed. We don't want any surprises!
2. Next, gently form the meat mixture into small, oblong meatballs, about 2 inches long. Try to make them relatively uniform in size for even cooking. You'll end up with about 12-15 koftas, depending on the size. Don't overwork the meat; just gently shape them.
3. Heat a large skillet over medium heat. Add a tablespoon or two of olive oil. Once the oil shimmers, carefully place the kofta in the skillet, leaving some space between them. Cook for about 4-5 minutes per side, or until nicely browned and cooked through. A meat thermometer is your friend here! Make sure they reach an internal temperature of 160°F (71°C).
4. While the koftas are cooking, you can prep your injera. If you're using store-bought injera, simply make sure it's at room temperature. If you're making your own injera (more power to you!), follow your favorite recipe and allow it to cool slightly before using.
5. Once the koftas are cooked, carefully remove them from the skillet and place them on a plate to cool slightly. This will help them to hold their shape when we wrap them.
6. Now for the fun part: wrapping! Take a piece of injera and place a cooked kofta in the center. Gently fold the injera over the kofta, creating a neat little package. You might need to experiment a little to find the best wrapping technique that works for you. There's no right or wrong way—just use the injera to create a tight bundle. Some injera may tear, but that's fine, it's a delicious part of the whole process. Think of it as a happy accident.
7. Once all the koftas are wrapped, you can serve them immediately. Garnish with fresh herbs, a squeeze of lime, or a dollop of plain yogurt, if you like. Serve with a side of your favorite salad. You can even add some extra injera on the side to soak up any excess juices and yummy sauces from the meat.
8. Enjoy! This dish is incredible. Its fresh flavors and satisfying texture will make this your new favorite dinner.
9. I know you will fall in love with this dish! I hope you enjoyed my injera-wrapped kofta kebabs recipe! If you gave it a try, let me know in the comments below—I'd love to hear how it turned out!

📝 Notes

• For extra flavor, marinate the ground lamb mixture for at least 30 minutes before cooking. Make sure the injera is fresh for optimal results.
• Feel free to experiment with other spices such as cardamom, smoked paprika, or ginger