Lamb Kofta Kebabs

Name: Lamb Kofta Kebabs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 lbs ground lamb; 1 small yellow onion, grated; 4 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

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.

45 minMediumServes 4450 cal/serving

Middle EasternDinnerGrillHigh ProteinPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 1/2 lbs ground lamb
1 small yellow onion, grated
4 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

1

In a large bowl, combine 1 1/2 lbs ground lamb, 1 small grated yellow onion, 4 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.
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.
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.
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.
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.
6

Serve the kofta hot on 4 pieces warmed pita or flatbread with the yogurt sauce drizzled over the top.

Questions

Can I make Lamb Kofta Kebabs dairy-free?

Yes. The dairy in this entry is 1 cup plain whole-milk yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Lamb Kofta Kebabs gluten-free?

Yes. The gluten in this entry is 4 pieces pita or flatbread, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Lamb Kofta Kebabs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Lamb Kofta Kebabs?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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