Grilled Lamb Kofta with Garlic Yogurt Sauce
- 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
- sliced cucumber, tomato, red onion
Grilled Lamb Kofta with Garlic Yogurt Sauce
- If using wooden skewers, soak 8 of them in water for at least 30 minutes.
- Stir the yogurt, grated garlic, lemon juice, 1 tbsp mint and 1/4 tsp salt together. Refrigerate until serving.
- 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.
- Mix with your hands until evenly combined and slightly sticky, about 1 minute.
- Divide into 8 portions. With wet hands, press each one around a skewer into a log about 5 inches long and 1 inch thick.
- Chill the skewers on a plate so they hold together on the grill.
- Heat the grill to medium-high, about 425°F. Scrub the grates clean and oil them well.
- Grill the kofta, turning every 2 to 3 minutes, until browned all over and 160°F (71°C) in the center.
- Serve in warm flatbread with the yogurt sauce, cucumber, tomato and onion.
- Cook to 160°F inside (check with a thermometer).