My family loves Middle Eastern flavors, so I decided to surprise them and create my version of Grilled Lamb Kofta. Ground lamb is mixed with lots of warm spices, herbs, onions, and garlic. The mixture is shaped into logs and grilled to perfection. I served them with warm pita, tomatoes, and a luscious garlic sauce. This was so delicious that my son ate the leftovers for breakfast.
Ingredients for Grilled Lamb Kofta:
Lamb:
2 pounds ground lamb
1 cup finely grated onion
6 tablespoons minced parsley
6 tablespoons minced mint
5 cloves garlic, minced
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 teaspoon coriander
1/2 teaspoon allspice
1/4 teaspoon cinnamon
pinch cayenne
serve with white sauce, pita, onions, and tomatoes
White Sauce:
3/4 cup tahini
4 tablespoons of fresh lemon juice
4 cloves of garlic, minced
1/2 -3/4 cup of water
kosher salt
black pepper
Time-Saving Tip: Prepare the Kofta and refrigerate up to a few hours before grilling. Prepare the white sauce in advance.
Let's see what we need.
We're ready to cook!
Add the sauce ingredients to a small food processor or blender and whiz until smooth—season with salt and pepper. Start off with 1/ cup of water and add more as needed for a pourable consistency.
Combine the ingredients for the lamb mixture.
Divide the mixture into 8 equal-sized meatballs. Shape each meatball into a 6-inch log. Gently insert a skewer into each log. Transfer to a pan or tray and or refrigerate for at least one hour. The mixture is soft, so this helps firm it before grilling.
Heat the grill and carefully wipe the grate with canola oil. Delicately transfer the kofta to the grill. Turn once grill marks appear on the bottom. Continue cooking and turning until all sides are cooked. Be careful not to turn the koftas too soon, or the uncooked meat will stick to the grill.
They're ready! Grilled Lamb Kofta are so flavorful and delicious. I promise if you make this at your next barbecue, your friends will think you are a superstar! Most of the work can be done in advance, so these are great for entertaining.
Enjoy!
Grilled Lamb Kofta:
Lamb:
2 pounds ground lamb
1 cup finely grated onion
6 tablespoons minced parsley
6 tablespoons minced mint
5 cloves garlic, minced
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 teaspoon coriander
1/2 teaspoon allspice
1/4 teaspoon cinnamon
pinch cayenne
serve with white sauce, pita, onions, and tomatoes
White Sauce:
3/4 cup tahini
4 tablespoons of fresh lemon juice
4 cloves of garlic, minced
1/2 - 3/4 cup of water
kosher salt
black pepper
Add the sauce ingredients to a small food processor or blender and whiz until smooth—season with salt and pepper. Start off with 1/ cup of water and add more as needed for a pourable consistency.
Combine the ingredients for the lamb mixture.
Divide the mixture into 8 equal-sized meatballs. Shape each meatball into a 6-inch log. Gently insert a skewer into each log. Transfer to a pan or tray and or refrigerate for at least one hour. The mixture is soft, so this helps firm it before grilling.
Heat the grill and carefully wipe the grate with canola oil. Delicately transfer the kofta to the grill. Turn once grill marks appear on the bottom. Continue cooking and turning until all sides are cooked. Be careful not to turn the koftas too soon, or the uncooked meat will stick to the grill. Time-Saving Tip: Prepare the Kofta and refrigerate up to a few hours before grilling. Prepare the white sauce in advance.