Lamb Kofta with Yogurt Sauce

By / Photography By | June 15, 2017

Ingredients

SERVINGS: 4 Person(s)
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

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 is 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 meat around the stick, should be about 1 inch in diameter and 4-5 inches long.

Lay the meat 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°.

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

SERVINGS: 4 Person(s)
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