# 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.

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.

- Total time: 32 min (prep 20 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 450 kcal, 33 g protein
- Cuisine: Middle Eastern. Category: Main course. Diet: high-protein.

## Ingredients

- 600 g ground lamb
- 1/2 small onion, finely grated and squeezed dry
- 3 cloves garlic, minced
- 1 handful fresh parsley, finely chopped
- 1 handful fresh mint, finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 4 pita breads, to serve

## Method

1. If using wooden skewers, soak 8 of them in water for 30 minutes so they do not burn. Metal skewers need no soaking.
2. Combine the lamb, onion, 2 cloves garlic, parsley, mint, cumin, coriander, paprika, cinnamon, cayenne and 1 teaspoon salt in a bowl. Mix with your hands for about 1 minute until it is slightly sticky and holds together.
3. Divide into 8 portions. Wet your hands and shape each into a long, thin sausage about 4 inches (10 cm) long around a skewer, pressing firmly so there are no cracks.
4. Chill the skewers for 15 minutes to firm up. Meanwhile, stir the yogurt, lemon juice, the remaining garlic and 1/2 teaspoon salt together.
5. Heat a grill or cast-iron grill pan to medium-high, about 450°F (230°C), and oil the grates. Alternatively, heat the broiler with the rack 4 inches (10 cm) from the heat.
6. Cook the skewers 10 to 12 minutes, turning every 3 minutes, until browned all over and a thermometer in the center reads 160°F (71°C).
7. Rest 3 minutes. Warm the pita on the grill for 20 seconds per side. Serve the kofta with the garlic yogurt, chopped tomatoes and cucumber.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/lamb-kofta (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846