Lamb Kofta Kebabs

Kofta kebabs are found throughout the Middle East, and every family has their own version. The key is using fatty ground lamb and not overmixing the meat — you want texture, not a paste.

Ingredients

500g ground lamb (20% fat)

1 small onion, grated and squeezed dry

3 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon cayenne

Salt and black pepper

8 metal or soaked wooden skewers

Yogurt sauce: 200ml yogurt, 1 clove garlic, cucumber, mint

Instructions

Combine ground lamb, grated onion, garlic, parsley, and all spices in a bowl. Mix gently just until combined — do not overwork.

Divide into 8 portions. Shape each around a skewer into a long oval shape, squeezing firmly so it adheres.

Refrigerate for 20 minutes to firm up.

Grill over high heat for 3-4 minutes per side until charred on the outside and just cooked through.

Make yogurt sauce: mix yogurt with minced garlic, grated cucumber (squeezed dry), chopped mint, and salt.

Serve kofta on warm flatbread with yogurt sauce, sliced tomatoes, pickled onions, and a squeeze of lemon.

Ingredients

Nutrition Facts

Instructions

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