📝 About This Recipe
Transport your senses to the bustling night markets of the Levant with these succulent, spice-infused lamb skewers. This recipe balances the rich, earthy depth of premium Halal lamb with the brightness of fresh parsley and a warm 'Baharat' spice blend. Finished with a drizzle of nutty, citrus-forward tahini sauce, these koftas offer a perfect harmony of smoky char and creamy indulgence.
🥗 Ingredients
The Kofta Meat Mix
- 1.5 pounds Ground Lamb (high quality, roughly 20% fat for juiciness)
- 1 medium Red Onion (grated and squeezed of excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Ground Cinnamon (essential for authentic aroma)
- 1/4 teaspoon Allspice
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Tahini Sauce
- 1/2 cup Tahini Paste (stirred well before measuring)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (crushed to a fine paste)
- 4-6 tablespoons Warm Water (to reach desired consistency)
- 1 pinch Sea Salt
For Serving & Garnish
- 1 teaspoon Sumac (for dusting)
- 2 tablespoons Pine Nuts (toasted until golden)
- 2 tablespoons Pomegranate Seeds (for a pop of color and sweetness)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the onion: Grate the red onion using a box grater. Place the pulp in a clean kitchen towel or fine-mesh sieve and squeeze firmly 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, minced garlic, chopped parsley, and mint.
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4
Add the cumin, coriander, paprika, cinnamon, allspice, salt, and pepper to the meat mixture.
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5
Using your hands, mix the ingredients together for 3-4 minutes. You want to work the meat until it becomes slightly tacky and the fat begins to emulsify with the spices; this ensures a bouncy, tender texture.
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6
Cover the bowl and refrigerate the meat mixture 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, make the tahini sauce: Whisk the tahini, lemon juice, and garlic in a small bowl. It will thicken and seize up initially—don't panic! Gradually whisk in warm water one tablespoon at a time until it transforms into a smooth, pourable cream. Season with salt.
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8
Divide the meat into 8-10 equal portions. With damp hands, mold each portion into a long, cylindrical sausage shape around the skewers, pressing firmly to secure.
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9
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them to develop a deep brown crust.
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11
Carefully flip the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium-well, which is traditional for kofta.
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12
Remove from heat and let the meat rest for 3-5 minutes. This keeps the juices inside the meat rather than on the plate.
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13
Arrange the skewers on a platter. Drizzle generously with the tahini sauce, then sprinkle with sumac, toasted pine nuts, and pomegranate seeds for a stunning professional finish.
💡 Chef's Tips
Always squeeze the water out of your onions; excess moisture is the number one reason koftas fall off the skewer. Don't over-mix the meat to the point of a paste, but do work it enough to develop the proteins for a better 'snap' when bitten. If the meat is sticking to your hands while shaping, keep a small bowl of cold water nearby to dampen your palms. For the best flavor, use a 80/20 meat-to-fat ratio; lean lamb will result in a dry, crumbly kebab. If you don't have all the individual spices, a high-quality Lebanese '7-Spice' blend can be substituted.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or saffron-infused basmati rice. Pair with a crisp Shirazi salad (cucumber, tomato, and onion) to cut through the richness of the lamb. A side of spicy Harissa paste is perfect for those who want an extra kick of heat. Serve with charred tomatoes and long green peppers grilled right next to the meat. Accompany with a glass of sparkling mint lemonade or a salty Ayran yogurt drink.