📝 About This Recipe
Transport your senses to the bustling streets of Istanbul and Beirut with these succulent, hand-shaped lamb skewers tucked into warm flatbread. This recipe features lean ground lamb infused with a signature blend of warm spices like cumin, coriander, and cinnamon, charred to smoky perfection. Balanced by a cooling garlic tahini sauce and the bright, acidic crunch of sumac-rubbed onions, it is the ultimate elevated fast-food experience.
🥗 Ingredients
The Kofta Meat
- 1.5 lbs Ground Lamb (80/20 fat content for best flavor)
- 1 small Yellow Onion (grated and squeezed dry of excess liquid)
- 1/2 cup Fresh Parsley (very finely chopped)
- 3 cloves Garlic (minced into a paste)
- 1.5 teaspoons Cumin (ground)
- 1 teaspoon Coriander (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Smoked Paprika
- 1.5 teaspoons Kosher Salt
Garlic Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Greek Yogurt (plain, full fat)
- 2-4 tablespoons Ice Water (to reach desired consistency)
The Wrap & Garnish
- 4 pieces Flatbread or Pita (large, fresh)
- 1/2 medium Red Onion (thinly sliced)
- 1 teaspoon Sumac (for the onions)
- 1 medium Cucumber (diced small)
- 1 cup Cherry Tomatoes (halved)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during the cooking process.
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2
Grate the yellow onion using a box grater. Place the pulp in 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 mixing bowl, combine the ground lamb, the squeezed onion pulp, minced garlic, chopped parsley, cumin, coriander, cinnamon, paprika, and salt.
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4
Using your hands, mix the meat and spices for about 3-4 minutes. You want to 'knead' the meat slightly until it becomes tacky and paste-like; this ensures a springy, authentic texture.
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5
Divide the meat into 8 equal portions. Shape each portion into a long, cigar-shaped log around a skewer, pressing firmly to adhere.
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6
Place the formed skewers on a tray, cover, and refrigerate for 20 minutes. This helps the fat firm up so they hold their shape on the grill.
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7
While the meat rests, make the tahini sauce: Whisk tahini, lemon juice, yogurt, and a pinch of salt. Slowly drizzle in ice water one tablespoon at a time, whisking constantly until the sauce turns pale and creamy.
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8
Prepare the sumac onions: Toss the sliced red onions with the sumac and a pinch of salt. Massage the spice into the onions with your fingers until they soften slightly and turn bright pink.
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9
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates.
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10
Grill the kofta skewers for 4-5 minutes per side, turning occasionally, until they have deep char marks and reach an internal temperature of 160°F (71°C).
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11
During the last minute of cooking, place the flatbreads on the grill for 30 seconds just to warm through and make them pliable.
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12
To assemble, spread a generous spoonful of tahini sauce down the center of each warm flatbread.
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13
Slide the lamb kofta off the skewers and place two onto each bread. Top with sumac onions, cucumbers, and tomatoes.
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14
Roll the wrap tightly, tucking in the bottom if desired, and serve immediately while the meat is hot and juicy.
💡 Chef's Tips
Always squeeze the liquid out of your onions; excess moisture is the number one reason koftas crumble. For a lighter version, you can substitute ground turkey or chicken, but add a tablespoon of olive oil to the mix to compensate for the lower fat content. Don't skip the refrigeration step; it acts as a 'glue' for the meat proteins to bond. If you don't have sumac, a squeeze of lime juice and a zest of lemon on the onions provides a similar citrusy punch. To get an extra-authentic char indoors, use a cast-iron grill pan and don't move the meat until it naturally releases from the surface.
🍽️ Serving Suggestions
Serve with a side of salty, thick-cut fries seasoned with dried oregano. Pair with a glass of ice-cold Ayran (a savory Middle Eastern yogurt drink). A side of spicy Harissa paste is perfect for those who want an extra kick of heat. Serve alongside a fresh Tabbouleh salad for a bright, herbaceous contrast. Finish the meal with a small piece of honey-soaked Baklava and mint tea.