Lamb Kofta

Juicy, spiced ground lamb skewers grilled over high heat until charred outside and pink within. Served with a cool yogurt sauce and warm flatbread for a satisfying Turkish classic.

Ingredients

• 1.5 lb ground lamb (80/20)
• 1 small yellow onion, grated and squeezed dry
• 3 garlic cloves, minced
• ½ cup fresh parsley, finely chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 1.5 tsp salt
• ½ tsp black pepper
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ tsp salt
• 2 tbsp fresh dill, chopped

Method

1. In a large bowl, combine ground lamb, grated onion, garlic, parsley, cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper. Mix with your hands until the spices are evenly distributed -- do not overwork the meat.
2. Divide the mixture into 8 portions. Shape each around a flat metal skewer into an elongated oval shape about 5 inches long. Refrigerate for 15 minutes to firm up.
3. While the kofta chills, stir together Greek yogurt, lemon juice, garlic, salt, and dill. Refrigerate until serving.
4. Preheat a grill or grill pan to high heat. Brush the grates lightly with oil.
5. Grill the kofta for 4-5 minutes per side, turning once, until nicely charred on the outside and cooked through but still juicy (160 F internal temperature).
6. Serve the kofta immediately with the yogurt-dill sauce, warm flatbread, and a simple salad of sliced onions, tomatoes, and sumac.

Chef's note: Grating and squeezing dry the onion is essential -- raw diced onion will make the kofta fall apart on the grill. If using wooden skewers, soak them in water for 30 minutes before grilling. These can also be shaped into patties and pan-fried.

Nutrition per serving

More Turkish recipes

• Lahmacun
• Turkish Eggs (Cilbir)