Spicy Lamb Kofta Kebabs with Yogurt Sauce — Spicy

Description

These spicy lamb kofta kebabs elevate the classic Middle Eastern dish with an extra kick of heat, balanced by the cooling acidity of a fresh cucumber-yogurt sauce. Perfectly charred and aromatically spiced, these skewers are the ideal centerpiece for a summer grill or a vibrant appetizer spread.

Ingredients

• 🥩 500g ground lamb
• 🧅 1 medium yellow onion, finely grated
• 🧄 3 cloves garlic, minced
• 🌶️ 1 tsp red chili flakes
• 🌶️ 1/2 tsp cayenne pepper
• 🌿 1/2 cup fresh flat-leaf parsley, finely chopped
• 🌿 2 tbsp fresh mint, finely chopped
• 🫙 1 tsp ground cumin
• 🫙 1 tsp ground coriander
• 🫙 1/2 tsp ground cinnamon
• 🥛 1 cup Greek-style yogurt
• 🥒 1/2 cucumber, grated and squeezed dry
• 🍋 1 tbsp lemon juice

Shopping List

• Ground lamb (500g)
• Yellow onion (1 medium)
• Garlic (1 bulb)
• Red chili flakes (1 jar)
• Cayenne pepper (1 jar)
• Flat-leaf parsley (1 bunch)
• Fresh mint (1 bunch)
• Ground cumin (1 jar)
• Ground coriander (1 jar)
• Ground cinnamon (1 jar)
• Greek-style yogurt (1 tub)
• Cucumber (1)
• Lemons (1)

Instructions

1. In a large bowl, combine the ground lamb, grated onion, minced garlic, chili flakes, cayenne pepper, half the parsley, half the mint, cumin, coriander, and cinnamon.
2. Knead the mixture thoroughly by hand for several minutes until the meat becomes tacky, ensuring the spices and herbs are evenly distributed.
3. Divide the mixture into 8 portions and mold each around a skewer into an elongated cylinder shape.
4. Prepare the sauce by whisking the Greek yogurt, cucumber, lemon juice, and remaining herbs in a small bowl.
5. Heat a grill or heavy griddle pan over medium-high heat.
6. Cook the skewers for 10–12 minutes, turning frequently, until they reach a deep brown char and are cooked through.
7. Serve the hot kofta immediately alongside the chilled yogurt sauce.

Notes

• If using bamboo or wooden skewers, ensure they are soaked in water for at least 30 minutes to prevent charring.
• Ensure the onion and cucumber are squeezed as dry as possible using a clean tea towel or paper towels to prevent the kofta from falling apart and the sauce from becoming watery.
• High-fat lamb (at least 20% fat) is recommended to keep the skewers juicy during the high-heat cooking process.

Chef's Tips

• To prevent the mixture from turning rubbery, avoid using a food processor; mixing by hand is essential to preserve the structural integrity of the lamb proteins.
• If the meat mixture feels soft or difficult to handle, chill the formed skewers in the refrigerator for 20 minutes before placing them on the grill to help the fat solidify.
• Keep the grill at a steady medium-high; if the heat is too low, the kofta may slide off the skewers, and if too high, the chili flakes and herbs on the exterior may burn before the meat is fully cooked.