Lamb Kofta · Grilled
Grilled Lamb Kofta with Garlic Yogurt Sauce
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Swaps for fresh mint
Instead of mint
- Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
- Fresh basil: The same amount. Sweeter and less cooling.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for plain greek yogurt
Instead of yogurt and Greek yogurt
- Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
- Sour cream: The same amount. Richer and less tangy.
- Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.
More for yogurt and Greek yogurt
Cooking for an allergy? Check every label.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
Swaps for fresh mint
Instead of mint
- Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
- Fresh basil: The same amount. Sweeter and less cooling.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Step 1 of 9
If using wooden skewers, soak 8 of them in water for at least 30 minutes.
Step 2 of 9
Stir the yogurt, grated garlic, lemon juice, 1 tbsp mint and 1/4 tsp salt together. Refrigerate until serving.
Step 3 of 9
Put the lamb, onion, minced garlic, parsley, 2 tbsp mint, cumin, coriander, paprika, cinnamon, 1 1/4 tsp salt and pepper in a large bowl.
Step 4 of 9
Mix with your hands until evenly combined and slightly sticky, about 1 minute.
Step 5 of 9
Divide into 8 portions. With wet hands, press each one around a skewer into a log about 5 inches long and 1 inch thick.
Step 6 of 9
Chill the skewers on a plate so they hold together on the grill.
Step 7 of 9
Heat the grill to medium-high, about 425°F. Scrub the grates clean and oil them well.
425°F
Step 8 of 9
Grill (how to grill)
Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid160°F
Step 9 of 9
Serve in warm flatbread with the yogurt sauce, cucumber, tomato and onion.
All done
Enjoy!
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