📝 About This Recipe
Transport your senses to the bustling spice markets of the Middle East with these succulent, flame-kissed lamb koftas. Hand-shaped and infused with a fragrant blend of cumin, coriander, and fresh herbs, this dish represents the perfect balance of rich, savory fat and bright, aromatic spices. Whether grilled over charcoal or seared in a cast-iron skillet, these skewers offer a juicy, melt-in-your-mouth experience that defines the heart of Levantine comfort food.
🥗 Ingredients
The Kofta Meat Mix
- 1.5 lbs Ground Lamb (at least 20% fat for juiciness)
- 1 small Red Onion (grated and squeezed of excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
The Spice Blend
- 1.5 teaspoons Ground Cumin (toasted)
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cooling Yogurt Sauce
- 1 cup Greek Yogurt (full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Sumac (for garnish)
👨🍳 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 red onion using the coarse side of a box grater. Place the grated onion in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible; this prevents the koftas 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 chopped mint.
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4
In a small ramekin, mix the cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper until uniform.
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5
Sprinkle the spice blend over the meat. Using your hands, gently but thoroughly mix the ingredients until the spices and herbs are evenly distributed. Do not overwork the meat, or it will become tough.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'rests' the meat and allows the flavors to marry and the fats to firm up.
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7
Divide the meat mixture into 8 equal portions. Take one portion and mold it into a long, sausage-like cylinder (about 1 inch thick) around a skewer.
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8
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates with a high-smoke-point oil.
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9
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them, allowing a deep brown crust to form.
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10
Turn the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium-well.
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11
While the meat cooks, whisk together the yogurt, lemon juice, and a pinch of salt in a small bowl.
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12
Remove the koftas from the heat and let them rest on a warm platter for 3-5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use lamb with a higher fat content; lean lamb will result in dry, crumbly koftas. Ensure you squeeze the onion juice out thoroughly; excess moisture is the number one reason koftas slide off the skewers. If the meat feels too soft to shape, add 1-2 tablespoons of plain breadcrumbs to the mix to act as a binder. Wet your hands with cold water before shaping the meat to prevent it from sticking to your skin. For an authentic smoky flavor, cook these over natural lump charcoal rather than gas.
🍽️ Serving Suggestions
Serve inside warm, charred pita bread with a smear of the yogurt sauce and pickled red onions. Pair with a crisp Fattoush salad featuring radishes, cucumbers, and toasted pita chips. Accompany with a side of fragrant saffron basmati rice or golden turmeric couscous. A glass of chilled, dry Rosé or a light-bodied red like Pinot Noir cuts through the richness of the lamb beautifully. Add a side of smoky Baba Ganoush or hummus for a complete mezze-style feast.