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Lamb Kofta · Grilled

Grilled Lamb Kofta with Garlic Yogurt Sauce

Ground lamb mixed with onion, herbs and warm spices, pressed onto skewers and grilled until juicy and charred. Wrap them in warm flatbread with a tangy yogurt sauce.

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Prep
25 min
Cook
12 min
Total
47 min
Serves
4 · 8 skewers
Level
Medium

Ingredients

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

Cook to 160°F inside (check with a thermometer).

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

Tip: Squeeze the grated onion in a towel; extra juice makes the mixture slide off the skewer.

Tip: No skewers? Shape oval patties and grill or pan-fry them about 4 minutes per side.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat in a skillet or 350°F oven until hot (165°F).

Make ahead: Shape the skewers and refrigerate, covered, up to 1 day before grilling.

Estimated nutrition per serving: 730 calories · protein 40 g · carbohydrates 41 g · fiber 3 g · sugars 4 g · fat 44 g (saturated 19 g) · sodium 1,110 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.