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Grilled Lamb Kofta with Garlic Yogurt Sauce

Ingredients · Serves 4 · Prep 25 min · Total 47 min

  • Kofta
  • 1 ½ lb ground lamb
  • 1 small onion, grated and squeezed dry
  • 3 cloves garlic, minced
  • ⅓ cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ¼ tsp ground cinnamon
  • 1 ¼ tsp kosher salt
  • ½ tsp black pepper
  • Garlic yogurt sauce
  • 1 cup plain greek yogurt
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint, chopped
  • ¼ tsp kosher salt
  • To serve
  • 4 pita breads or naan, warmed
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Grilled Lamb Kofta with Garlic Yogurt Sauce

Ingredients, continued

  • To serve (continued)
  • sliced cucumber, tomato, red onion
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Grilled Lamb Kofta with Garlic Yogurt Sauce

Steps

  1. If using wooden skewers, soak 8 of them in water for at least 30 minutes.
  2. Stir the yogurt, grated garlic, lemon juice, 1 tbsp mint and 1/4 tsp salt together. Refrigerate until serving.
  3. 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.
  4. Mix with your hands until evenly combined and slightly sticky, about 1 minute.
  5. Divide into 8 portions. With wet hands, press each one around a skewer into a log about 5 inches long and 1 inch thick.
  6. Chill the skewers on a plate so they hold together on the grill.
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Grilled Lamb Kofta with Garlic Yogurt Sauce

Steps, continued

  1. Heat the grill to medium-high, about 425°F. Scrub the grates clean and oil them well.
  2. Grill the kofta, turning every 2 to 3 minutes, until browned all over and 160°F (71°C) in the center.
  3. Serve in warm flatbread with the yogurt sauce, cucumber, tomato and onion.
  4. Cook to 160°F inside (check with a thermometer).