Lamb · Middle Eastern
Lamb Kofta Kebabs with Yogurt Sauce
Kofta are spiced ground-meat skewers grilled all over the Middle East, Turkey and the Balkans. Organic, grass-fed ground lamb has the perfect balance of fat and flavor, so the kebabs stay juicy over high heat. Serve them with warm flatbread, a garlicky yogurt sauce and a chopped salad.
- Prep20 min
- Cook12 min
- Total32 min
- Servings4
Ingredients
- 700 g ground lamb $345
- 100 g minced lamb organs (optional, for extra iron and flavor) $130
- 1 small onion, grated and squeezed dry
- 3 garlic cloves, finely grated
- 1/2 cup finely chopped parsley and 2 tbsp chopped mint
- 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1/4 tsp allspice
- 1 1/2 tsp salt and 1/2 tsp black pepper
- 1 cup thick plain yogurt, 1 small garlic clove, juice of 1/2 lemon (for the sauce)
- Flatbreads, tomato, cucumber and red onion to serve
Instructions
- If using wooden skewers, soak them in water for 30 minutes.
- Mix the ground lamb (and organs, if using) with the onion, garlic, herbs, spices, salt and pepper. Knead for 1-2 minutes until the mixture is sticky.
- Divide into 12 portions and squeeze each one around a skewer into a long sausage shape about 2.5 cm thick.
- Chill the skewers for 20 minutes so they hold their shape.
- Stir together the yogurt, grated garlic, lemon juice and a pinch of salt.
- Grill over high heat for 8-10 minutes, turning every 2 minutes, until browned and just cooked through.
- Serve with the yogurt sauce, warm flatbread and chopped salad.
Tips
- Wet your hands with cold water to shape the kofta smoothly.
- No grill? Shape them as small patties and cook them in a hot cast-iron pan.
