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

45 minMediumServes 4450 cal/serving

Middle EasternDinnerGrillHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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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.

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Questions

What is 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. This reference files it under Middle Eastern dinner: cooked on the grill, rated medium and about 45 minutes start to finish.

What temperature do I cook Lamb Kofta Kebabs at?

For Lamb Kofta Kebabs, the oven is set to 425 F (about 220 C) in step 3. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

How do I know when Lamb Kofta Kebabs is done?

Go by the cues in the method rather than the clock. Step 4: cook until charred on all sides and cooked through to an internal temperature of 160°F (71°C). A reading of 160 F on a thermometer settles it.

What can I use instead of allspice in Lamb Kofta Kebabs?

The entry for Lamb Kofta Kebabs calls for 1/2 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use ground beef instead of ground lamb in Lamb Kofta Kebabs?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Lamb Kofta Kebabs uses 1 1/2 lbs ground lamb.

Can I make Lamb Kofta Kebabs less spicy?

Yes. The heat in Lamb Kofta Kebabs comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Lamb Kofta Kebabs dairy-free?

Yes. The dairy in Lamb Kofta Kebabs 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.

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