Cooking Method
- Mix the ground Wagyu Beef, onion, garlic, parsley, coriander and cumin in a bowl. Season well with salt and pepper and mix with hands to combine.
- Divide mixture into approximately 12 even balls and mould each ball into an oval shape around the pointed end of a skewer (NB: wooden skewers should be soaked in water before they are threaded).
- Heat a large skillet over medium heat. Add olive oil and fry the skewered meatballs until brown all over and cooked thorugh (approx. 10 mins).
Serving
Serve koftas with tzatziki and flat bread. Alternatively, fry up as a mince mixture (no moulding) and serve in a wrap or on rice with currants or raisins, toasted slivered almonds and fresh parsley for a great Lebanese hashweh.
