Chargrilled Lamb Kofta Skewers
Boldly spiced ground lamb skewers studded with fresh parsley and onion, grilled until smoky and charred on the outside while staying succulent within. Served with cooling tzatziki, warm flatbread, and a sharp tomato-onion relish, these kofta bring the energy of a bustling Eastern Mediterranean grill right to your kitchen.
Ingredients
- 700g ground lamb
- 1 medium onion, grated and squeezed dry
- 3 cloves garlic, minced
- 1/3 cup fresh flat-leaf parsley, finely chopped
+ 15 more ingredients
Instructions
In a large bowl, combine the ground lamb, grated and squeezed onion, minced garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and pepper.
Mix the meat thoroughly with your hands, kneading it for about 2 minutes until the mixture becomes slightly sticky and cohesive. This kneading develops the proteins and helps the kofta hold onto the skewers.
Cover the mixture and refrigerate for at least 30 minutes to firm up.
Divide the mixture into 10 equal portions. Take each portion and mold it around a skewer in an elongated oval shape, about 5 inches long and 1 inch thick, squeezing firmly so it adheres.
Preheat a grill or grill pan to high heat. Brush the grates with oil to prevent sticking.
Grill the kofta skewers for 3 to 4 minutes per side, turning only once or twice, until charred on the outside and cooked through. The internal temperature should reach 160F (71C).
While the kofta grill, make the tzatziki by combining the Greek yogurt, grated cucumber, grated garlic, lemon juice, olive oil, and a pinch of salt. Stir well.
Serve the kofta skewers on warm flatbread with tzatziki, sliced red onion, and a squeeze of lemon.
Nutrition Estimate
Per serving • Estimated by Blinner AI