Lamb Kofta Skewers with Garlic Yogurt
Lamb kofta are spiced ground lamb shaped around skewers and grilled until juicy. They are warmly flavored with cumin, coriander, cinnamon and plenty of fresh herbs.
- 32 minTotal time
- 4Servings
- 450kcal / serving
- 33 gProtein
A short mix, a quick chill and a hot grill give you kofta that hold together and stay tender. Serve in pita with a cool garlic yogurt sauce.
The science: why this works
- Grating and squeezing the onion adds flavor without extra water that would make the mix fall off the skewers.
- Mixing the lamb until it gets tacky develops the proteins just enough to bind it to the skewer.
- Fresh mint and parsley add brightness that offsets the richness of lamb.
- Chilling the shaped skewers firms the fat so they hold together on the grill.
- Garlicky yogurt adds acidity and creaminess, cutting through the rich meat.
Protein binding
Salt dissolves some muscle proteins in ground meat. When you mix for a minute, those proteins form a sticky network that glues the meat together. That is why kofta needs more mixing than a burger, so it clings to the skewer.
Learn: Proteins set when they heat →Fat holds flavor
Spice flavors in cumin, coriander and cinnamon dissolve in fat more readily than in water. Lamb's natural fat carries those flavors through the kofta, so every bite tastes of the spices, not just the surface.
Learn: Fat carries flavor →Lamb Kofta Skewers with Garlic Yogurt
32 min · 4 servings · Middle Eastern · Main course
Ingredients
Makes 4 servings
- 600 gground lamb
- ½small onion, finely grated and squeezed dry
- 3cloves garlic, minced
- 1 handfulfresh parsley, finely chopped
- 1 handfulfresh mint, finely chopped
- 1½ tsp1/2 tsp ground cumin
- 1 tspground coriander
- 1 tspsmoked paprika
- ½ tspground cinnamon
- ¼ tspcayenne pepper
- 1½ tsp1/2 tsp salt
- 240 mlplain Greek yogurt
- 1 tbsplemon juice
- 4pita breads, to serve
Method
Tips for the best result
- Use lamb with about 20% fat; leaner lamb makes dry kofta.
- Press the meat firmly around the skewers and smooth out cracks to avoid breaking on the grill.
- Do not turn the skewers until they release easily from the grate.
Mistakes to avoid
- Adding wet onion, which makes the mix too loose; squeeze out the liquid.
- Skipping the chill, which makes the skewers fall apart; chill 15 minutes.
- Overcooking, which dries out lean spots; remove at 160°F (71°C).
Variations and swaps
- Form the mix into patties for lamb kofta burgers.
- Add a teaspoon of harissa for heat.
- Use ground beef or a mix of beef and lamb.
- Swap fresh mint for dried mint, using 1 teaspoon.
- Swap Greek yogurt for labneh or tahini sauce.
- Swap pita for flatbread, naan or rice.
Storing and reheating
Refrigerate cooked kofta within 2 hours and eat within 3 to 4 days. Freeze uncooked skewers up to 3 months; reheat cooked kofta to 165°F (74°C) in a 350°F (175°C) oven.
Lamb Kofta Skewers with Garlic Yogurt: questions
What is the difference between kofta and kebab?
Kofta is made from ground meat mixed with spices and herbs, then shaped. Kebab is a broader term that often means chunks of meat on a skewer.
How do I keep kofta on the skewers?
Use meat with some fat, mix well until sticky, press it firmly around the skewer, and chill 15 minutes before cooking.
Can I bake lamb kofta in the oven?
Yes. Roast the skewers on a rack over a baking sheet at 425°F (220°C) for 12 to 15 minutes, turning once, until they read 160°F (71°C).
What temperature should lamb kofta be?
Ground lamb should reach 160°F (71°C), the USDA safe temperature for ground meats.
What do you serve with lamb kofta?
Pita or flatbread, garlic yogurt, tomato and cucumber salad, hummus and pickled onions. Rice or couscous makes it a bigger meal.
