📝 About This Recipe
These succulent lamb koftas are a masterpiece of Middle Eastern culinary tradition, blending juicy ground lamb with a symphony of warm spices and fresh herbs. Each skewer is grilled to achieve a perfect smoky char on the outside while remaining tender and flavor-packed on the inside. This dish brings the vibrant energy of a Mediterranean bazaar right to your dinner table, offering a sophisticated yet comforting meal that is sure to impress.
🥗 Ingredients
Kofta Meat Mixture
- 2 lbs Ground Lamb (preferably 80/20 lean-to-fat ratio for juiciness)
- 1 small Red Onion (grated and squeezed dry of excess liquid)
- 4 cloves Garlic (finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 1.5 teaspoons Ground Cumin
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Panko Breadcrumbs (optional, for better binding)
Mint-Yogurt Sauce
- 1 cup Greek Yogurt (full-fat or 2%)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Extra Virgin Olive Oil
👨🍳 Instructions
-
1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
-
2
Prepare the onion by grating it with a box grater. Place the grated onion in a clean kitchen towel and squeeze firmly to remove as much liquid as possible; this prevents the meat from becoming too mushy.
-
3
In a large chilled mixing bowl, combine the ground lamb, the squeezed onion, minced garlic, chopped parsley, and chopped mint.
-
4
Add the cumin, coriander, smoked paprika, cinnamon, cayenne, salt, black pepper, and breadcrumbs to the lamb mixture.
-
5
Using your hands, gently mix the ingredients together until just combined and the spices are evenly distributed. Avoid overworking the meat, as this can lead to a tough, rubbery texture.
-
6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This allows the flavors to meld and the fat to firm up, making the meat easier to shape.
-
7
While the meat rests, prepare the yogurt sauce by whisking together the Greek yogurt, lemon juice, chopped mint, grated garlic, and olive oil in a small bowl. Season with a pinch of salt and set aside.
-
8
Divide the chilled lamb mixture into 10-12 equal-sized portions. Shape each portion into a long cylinder or oval shape around a skewer, pressing firmly so it adheres well.
-
9
Preheat your grill or grill pan to medium-high heat. Lightly brush the grates with oil to prevent sticking.
-
10
Place the skewers on the grill. Cook for about 4-5 minutes per side, turning occasionally, until the meat is nicely charred and cooked through to an internal temperature of 160°F (71°C).
-
11
Remove the koftas from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute for maximum tenderness.
-
12
Garnish with extra fresh parsley and serve warm alongside the chilled mint-yogurt sauce.
💡 Chef's Tips
Always squeeze the liquid out of your onions to ensure the kofta stays on the skewer and doesn't fall apart. For the best flavor, use high-quality, freshly ground lamb with a bit of fat; lean lamb can become dry very quickly. If the meat feels too sticky while shaping, lightly dampen your hands with cold water. Chill the shaped skewers for 15 minutes before grilling if you have time, as this helps them hold their shape even better. You can substitute the lamb with ground beef or a 50/50 mix of lamb and beef if preferred.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with sliced cucumbers, tomatoes, and red onions. Pair with a side of saffron-infused basmati rice or a bright lemon-herb couscous. Accompany with a fresh Fattoush or Tabbouleh salad for a crisp, acidic contrast to the rich lamb. Offer a side of hummus or baba ganoush for extra dipping options. Pair with a chilled glass of dry Rosé or a light-bodied red wine like Beaujolais.