Lamb Kofta Kebabs
Spiced ground lamb shaped around skewers and grilled until charred and juicy, served with warm flatbread and cooling yogurt sauce. Plan ahead: soak wooden skewers in water for at least 30 minutes before grilling.
Ingredients
- 1 1/2 lbs ground lamb
- 1 small yellow onion, grated
- 4 cloves garlic cloves, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh lemon juice
- 4 pieces pita or flatbread, warmed
Instructions
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1
In a large bowl, combine 1 1/2 lbs ground lamb, 1 small grated yellow onion, 4 cloves minced garlic cloves, 1/4 cup finely chopped fresh flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly with your hands until the spices are evenly distributed.
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2
Divide the mixture into equal portions (about 2 oz each) and mold each portion around a soaked skewer, forming a sausage shape roughly 4 inches long. Press firmly so the meat adheres. Refrigerate on a tray for 15 minutes to firm up.
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3
Preheat the grill to medium-high heat (about 425°F). Lightly oil the grates with a paper towel dipped in 2 tbsp olive oil.
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4
Grill the kofta skewers, turning every 2-3 minutes, until charred on all sides and cooked through to an internal temperature of 160°F (71°C), about 10-12 minutes total.
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5
While the kofta cook, stir together 1 cup plain whole-milk yogurt and 2 tbsp fresh lemon juice and season with a pinch of kosher salt to make a quick yogurt sauce.
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6
Serve the kofta hot on 4 pieces warmed pita or flatbread with the yogurt sauce drizzled over the top.