Lamb Kofta Kebabs
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
10 mins
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Total Time
1 hr 25 mins
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Servings
6 Servings
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Course
Condiments, Dinner
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Cuisine
Middle Eastern
Lamb Kofta Kebabs
Description
This recipe blends ground lamb with grated onion (well drained), garlic, fresh mint and parsley, and a seasoning mix of cumin, Aleppo pepper, allspice, kosher salt, black pepper, and ground ginger. The meat mixture must be chilled to help it firm for proper shape retention on skewers. The koftas are shaped into oblong balls and threaded onto skewers allowing space between them for even cooking.
The finished kebabs develop a rich, herbaceous flavor layered with mild heat from Aleppo pepper or paprika with cayenne substitute. The accompanying yogurt sauce, made by pureeing Greek yogurt with fresh mint, feta cheese, and lemon juice, adds a creamy and tangy component that complements the savory meat.
These kebabs can be grilled or broiled. When grilling, soak wooden skewers beforehand to prevent burning. If the kofta mixture is too wet, they can alternatively be cooked like patties. The recipe notes suggest adapting spice levels and emphasize the importance of draining excess liquid from the onion to maintain texture.
Ingredients
- 1 pound lamb ground
- 1/4 cup onion drained of extra liquid, grated
- 4 garlic finely minced or pressed, cloves
- 1/4 cup mint leaf fresh
- 1/4 cup parsley flat leaf, fresh
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon Aleppo pepper see note
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground ginger
For The Mint Yogurt Sauce
- 1/2 cup yogurt plain, Greek
- 1/2 cup mint fresh
- 2 ounces feta cheese
- 1 tablespoon lemon juice
Instructions
- Place onion, garlic, mint, and parsley in a food processor and pulse until finely minced. (if you don't have a food processor, you can just finely chop everything). Drain off any excess liquid.
- In a large bowl, add meat, onion herb mixture, and all other ingredients. Mix until incorporated.
- Divide meat mixture into six portions, form each into an oblong shaped ball.
- Place on a lined baking sheet and chill in the fridge for at least an hour. (*this is important in order for them to hold up on the skewer)
- After meatballs have chilled, thread onto skewers*. Leave plenty of space between each meatball, about two meatballs per skewer.
To Make The Mint Yogurt Sauce:
- Place all ingredients in food processor and pulse until smooth.
On The Grill:
- Place kebabs on hot side of the grill and cook 4-5 minutes per side, or until cooked through.
In the Oven:
- Move rack to the top position in the oven. Turn on broiler onto high.
- Line a baking sheet with foil and fit with an oven safe rack. Place skewers on top of rack and place under the broiler. Broil for about 10 minutes or until cooked through.
- Serve with mint yogurt sauce and pitas, if desired.
Notes
- If Aleppo pepper is unavailable, substitute with paprika plus a pinch of cayenne for heat.
- Chilling the meat mixture is crucial for the kofta to hold their shape on skewers during cooking.
- Drain excess liquid from the grated onion to prevent soggy kofta that won't hold together.
- If the mixture is too wet, consider cooking as patties rather than on skewers.
- Soak wooden skewers in water before grilling to avoid burning.
User Reviews
Overall Rating
5
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