Lamb Kofta
Spiced ground lamb molded onto skewers with garam masala, cumin, and fresh herbs. Grilled until the exterior chars while the interior remains moist and aromatic.
Ingredients
Method
Soak wooden skewers in water for 30 minutes if using; have metal skewers ready. Pat ground lamb dry with paper towels.
Finely mince onion, garlic, and parsley. In a large bowl, combine lamb, minced onion, parsley, garam masala, cumin, garlic, salt, and black pepper. Mix gently with your hands until just combined—do not overwork.
Divide lamb mixture into 8–12 equal portions. Mold each portion around the length of a skewer, pressing gently to form a firm oblong shape about 4 inches long. Brush all sides lightly with olive oil.
Heat grill or grill pan to medium-high (about 400°F). Place kofta on grill, leaving space between skewers. Grill 5–6 minutes per side until the exterior is charred and the internal temperature reaches 160°F.
Rest kofta on a plate for 2 minutes.
Warm pita bread on the grill or in a dry skillet. Arrange cucumber and red onion on a serving platter. Transfer kofta to a platter and drizzle with tahini-lemon sauce. Serve with warmed pita and fresh vegetables on the side for assembling wraps.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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