📝 About This Recipe
Transport your senses to the bustling night markets of the Middle East with these succulent, flame-kissed Kofta skewers. Crafted from a harmonious blend of ground lamb, aromatic warm spices, and a bounty of fresh herbs, these skewers offer a perfect balance of savory depth and zesty brightness. Whether grilled over charcoal for a smoky finish or seared in a cast-iron pan, they serve as the ultimate sophisticated snack or light bite for any gathering.
🥗 Ingredients
The Kofta Mixture
- 1.5 pounds Ground Lamb (80/20 lean-to-fat ratio is ideal for juiciness)
- 1 small Red Onion (grated and squeezed to remove excess moisture)
- 4 cloves Garlic (minced into a fine paste)
- 1/2 cup Fresh Parsley (finely chopped flat-leaf variety)
- 1/4 cup Fresh Mint (finely chopped)
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika (adds a lovely depth of color and flavor)
- 1/4 teaspoon Cinnamon (for that authentic warm aromatic note)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle heat)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Minted Garlic Yogurt Sauce
- 1 cup Greek Yogurt (full fat for best texture)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Mint (or 1 tablespoon fresh chopped mint)
- 1 tablespoon Extra Virgin Olive Oil
For Serving
- 1 pinch Sumac (for garnish)
- 12 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
If using bamboo skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Grate the red onion using a box grater. Place the pulp into a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible; this prevents the kofta from falling apart.
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3
In a large chilled mixing bowl, combine the ground lamb, the squeezed onion pulp, minced garlic, parsley, and mint.
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4
Sprinkle the cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper evenly over the meat mixture.
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5
Using cold hands, gently mix the ingredients until just combined. Avoid overworking the meat, as this can result in a rubbery texture.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the fat to firm up, making it easier to shape.
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7
While the meat rests, whisk together the Greek yogurt, lemon juice, dried mint, and olive oil in a small bowl. Season with a pinch of salt and set aside in the fridge.
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8
Divide the meat mixture into 12 equal portions (roughly the size of a large egg).
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9
Take one portion of meat and mold it around the top half of a skewer, forming a long, thin cylinder about 4-5 inches in length. Squeeze gently to ensure it adheres well.
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10
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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11
Place the skewers on the grill. Cook for 3-4 minutes per side, turning carefully, until a deep brown crust forms and the internal temperature reaches 160°F (71°C).
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12
Remove the skewers from the heat and let them rest on a warm platter for 3-5 minutes to allow the juices to redistribute.
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13
Dust the skewers with a pinch of sumac and serve immediately alongside the chilled yogurt sauce.
💡 Chef's Tips
Always squeeze the water out of your onions; excess moisture is the number one reason kofta falls off the skewer. Keep the meat as cold as possible until it hits the grill to ensure the fat stays emulsified for a juicy result. If you don't like lamb, you can substitute with a 50/50 mix of ground beef and ground pork for a similar richness. To test your seasoning before skewering all the meat, fry a tiny patty in a pan to check if it needs more salt or spice. Wet your hands slightly with cold water when shaping the meat to prevent it from sticking to your palms.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or flatbread for wrapping the meat. Pair with a crisp Fattoush salad or a simple cucumber and tomato salad dressed in lemon and oil. Accompany with a side of pickled red onions and spicy harissa paste for those who love extra heat. A cold glass of dry Rosé or a refreshing mint lemonade balances the rich spices perfectly. Arrange on a large wooden board with lemon wedges and extra sprigs of fresh mint for a stunning appetizer display.