Lamb Kofta with Yogurt Sauce

Kofta is truly a food at the crossroads of civilization. Essentially, it’s a meatball that claims a home from Southeast Asia to the Balkans, the Mediterranean and even in our own backyard by way of meatloaf. In its most recognized form, this Lamb Kofta Kebab pays homage to the Spice Route with an aromatic blend of Middle Eastern spices.

By / Photography By Amanda Celestino | June 15, 2017

Instructions

Lamb Kofta Kebab

In a food processor, combine onion, garlic and parsley. Pulse until finely minced.

Add the spices and the pita. Pulse until well combined and almost a paste.

In a large bowl, mix ground lamb and spice mixture. Stir until evenly combined.

Divide the mixture into twelve balls. Place the ball in the middle of your palm, place a skewer on top and gently press to wrap the meet around the stick, should be about 1 inch in diameter and 4-5 inches long.

Lay the kebabs on a baking sheet and set aside in the refrigerator for at least 1 hour, up to 4 hours.

Cook the skewers on the grill or under the broiler until well-charred and internal temperature has reached 155 degrees.

Yogurt Sauce

Mix all ingredients in a bowl.

Season with salt and pepper, to taste.

Prepare at least 30 minutes in advance to allow flavors to meld.

Serve chilled.

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Ingredients

Lamb Kofta Kebab
  • 1 Spanish onion, quartered
  • 5 cloves garlic, chopped
  • 1 bunch parsley, stemmed and finely chopped
  • About 1 tablespoon salt
  • ½ tablespoon black pepper
  • 1½ teaspoons ground allspice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon white pepper
  • 1 pita, quartered, toasted, then softened in milk till tender
  • 1½ pounds ground lamb
  • 12 bamboo skewers, soaked in water overnight
Yogurt Sauce
  • 3 Persian cucumbers, grated
  • 2 teaspoons lemon juice
  • 1 small clove garlic, grated (optional)
  • 2 cups Greek yogurt
  • 2 teaspoons fresh dill, finely chopped
  • 1 teaspoons fresh mint, finely chopped
  • Salt and pepper
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