I’ve not cooked many koftas as I have associated them with cheap canopés. They’ve been served to me cold and tough, not nice at all.
These though are hot, slightly spicy and full of moisture, an absolute delight. They were a really pleasant surprise to everyone, and something we will make again and again.
I used a little trick to cook these without burning the skewers. Not only were the skewers pre-soaked, but I also used the EGGspander system with a half-moon cast-iron grid to cook the skewers on, and a half-moon cast-iron plancha to protect the skewer handles from the direct heat.
