Grilled Lamb Kofta Skewers with Garlic Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Spiced ground lamb pressed onto skewers and cooked straight over the grill until the outside is charred and crusty and the middle stays juicy. A quick lemony garlic yogurt and warm pitas off the same grates turn it into dinner in about half an hour, with no side dish to babysit.

Ingredients

• 1.5 lb ground lamb
• 1 small yellow onion, grated on a box grater
• 3 cloves garlic, finely grated (divided)
• 1/3 cup fresh parsley, finely chopped
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil, for the grates

• 1 cup plain Greek yogurt
• 1 lemon, half juiced and half cut into wedges
• 4 pita breads

Instructions

1. Squeeze the grated onion in your hands over the sink to get rid of the watery juice, then put it in a large bowl with the lamb, 2 grated garlic cloves, the parsley, cumin, smoked paprika, salt and pepper. Mix with your hands for a full minute, until the meat feels slightly sticky and tacky, then refrigerate for 15 minutes.
2. Preheat a gas or charcoal grill for direct cooking over medium-high heat, about 425-450°F, with the lid down for 10-15 minutes. Scrape the grates clean, then wipe them with a paper towel dipped in the olive oil.
3. Divide the chilled lamb into 8 balls. Press and squeeze each one around a metal skewer into a sausage about 5 inches long and 1 inch thick, pinching firmly at both ends so it grips the skewer.
4. Stir the Greek yogurt with the remaining grated garlic clove, the juice of half the lemon and a pinch of salt. Set aside.
5. Lay the skewers directly over the fire and grill uncovered for 10-12 minutes total, turning a quarter turn every 2-3 minutes, until deeply browned on all sides and 160°F in the center. Do not move them for the first 3 minutes or they will stick.
6. Move the skewers to a platter and warm the pitas directly on the grates for 30-45 seconds per side. Serve the kofta with the garlic yogurt, warm pita and the lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem