Description
Succulent, spice-marinated ground lamb skewers grilled to perfection, served alongside a cool, tangy cucumber-yogurt sauce. This classic Middle Eastern dish balances rich, earthy flavors with refreshing aromatics, making it an ideal choice for a high-heat grill or griddle.
Ingredients
Servings:
4
Chef's Tips
- Do not over-process the lamb in a food processor or the texture will become rubbery; hand-mixing is preferred to keep the fat evenly distributed without breaking down the meat structure too much.
- If the lamb mixture feels too loose to stay on the skewers, chill the shaped kebabs in the refrigerator for 20 minutes before grilling to help the fat firm up.
- Maintain a consistent heat; if the grill is too hot, the exterior will char before the center is cooked, but if it is too cool, the kofta may slide off the skewers before searing.
Instructions
Notes
- If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent burning.
- Squeezing the moisture out of the grated onion and cucumber is essential to ensure the kofta texture remains firm and the yogurt sauce stays thick.
- For the best texture, use lamb with at least 20% fat content.
- Ground lamb (500g)
- Yellow onion (1 medium)
- Garlic (1 bulb)
- Flat-leaf parsley (1 bunch)
- Fresh mint (1 bunch)
- Ground cumin (1 jar)
- Ground coriander (1 jar)
- Ground cinnamon (1 jar)
- Smoked paprika (1 jar)
- Greek-style yogurt (1 tub)
- Cucumber (1)
- Lemons (1)