Mediterranean Lamb Kofta Skewers

Ingredients

Equipment Needed

• •Box grater
• •Fine-mesh strainer
• •Large mixing bowl
• •16 flat metal skewers (12-inch) or wooden skewers
• •Gas or charcoal grill
• •Instant-read thermometer
• •Long grilling tongs

Instructions

1. 1

   Prepare the onion properly

   Grate the onion on the large holes of a box grater directly over a fine-mesh strainer set in a bowl. Let it drain for five minutes, then squeeze the pulp firmly in your hands to extract every drop of liquid. This step is not optional. Wet onion means wet meat, and wet meat slides off skewers and steams instead of chars. You want the flavor without the moisture.

   The extracted onion liquid makes an excellent addition to salad dressings or marinades. Don't throw it away.
2. 2

   Build the spice blend

   Combine the cumin, coriander, paprika, cinnamon, allspice, and cayenne in a small bowl. Toast this blend in a dry skillet over medium heat for sixty to ninety seconds, stirring constantly, until fragrant and slightly darkened. The heat blooms the essential oils in these spices, transforming a flat, powdery mixture into something that smells like the markets of Marrakech. Let cool completely before proceeding.

3. 3

   Mix the kofta

   Place the lamb in a large bowl. Add the squeezed onion, garlic paste, parsley, mint, toasted spice blend, salt, pepper, and olive oil. Now work the mixture with your hands for two to three minutes, kneading it like bread dough. This develops the proteins in the meat, creating a texture that binds to itself and clings to skewers. The mixture should become tacky and slightly sticky, almost paste-like. If it still looks loose like raw hamburger, keep mixing.

   Wet your hands with cold water before mixing. It keeps the meat from sticking and your hands from warming the fat too much.
4. 4

   Rest and chill the mixture

   Cover the bowl tightly with plastic wrap and refrigerate for at least thirty minutes, or up to twenty-four hours. This rest allows the salt to dissolve fully and the flavors to marry. Cold meat is also far easier to shape onto skewers. The fat firms up and holds its form.

5. 5

   Make the tzatziki

   While the kofta chills, grate the cucumber on the large holes of a box grater. Wrap the gratings in a clean kitchen towel and squeeze hard over the sink until no more liquid emerges. In a medium bowl, combine the drained cucumber with yogurt, garlic paste, lemon juice, dill, olive oil, and salt. Stir well, taste, and adjust the salt and lemon. Tzatziki should have a pleasant tang that cuts through the richness of lamb. Refrigerate until serving.

   Tzatziki improves overnight as the flavors meld. Make it the day before and you'll taste the difference.
6. 6

   Shape the kofta

   Divide the meat mixture into sixteen equal portions, roughly two ounces each. Wet your hands with cold water. Take one portion and form it into a ball, then press it around a skewer, shaping it into an oblong cylinder about four inches long and one inch thick. The meat should grip the skewer tightly. If using flat metal skewers, the kofta will never spin. Round wooden skewers require more careful shaping to prevent rotation during grilling.

   If the meat won't stick to your wooden skewers, return both the shaped kofta and the skewers to the refrigerator for fifteen minutes. Cold firms everything up.
7. 7

   Preheat your grill

   Heat a gas grill to high or build a hot charcoal fire and let it burn until coals glow orange with a light coating of white ash. You need aggressive heat to char the exterior before the interior overcooks. The grate must be clean and well-oiled. Use a wad of paper towels dipped in vegetable oil, held with long tongs, and wipe the grates thoroughly. This prevents sticking.

8. 8

   Grill the skewers

   Brush the kofta lightly with olive oil. Place skewers on the grill perpendicular to the grates so the meat is suspended above the fire and the exposed ends of the skewers rest on cooler zones. Grill without moving for three to four minutes until the underside is deeply charred and releases naturally from the grate. Rotate a quarter turn and repeat on all four sides. Total cooking time is ten to twelve minutes for medium, with an internal temperature of 155°F.

   Don't press down on the kofta with your spatula. You'll squeeze out the fat that keeps them juicy. Let them cook undisturbed.
9. 9

   Rest and serve

   Transfer skewers to a platter and let rest for two minutes. This brief rest allows juices to redistribute. Arrange the kofta on a large serving platter alongside a bowl of tzatziki. Scatter fresh mint and parsley over the skewers, dust with sumac if using, and surround with warm pita triangles and lemon wedges. Let guests build their own wraps or eat the kofta straight from the skewer. Both methods are correct.

Chef Tips

• •The fat content of your lamb matters enormously. Seek out lamb with visible fat, ideally an 80/20 ratio. Lean lamb produces dry, crumbly kofta that falls apart. If your butcher grinds to order, ask for shoulder with its fat intact.
• •Sumac is a burgundy-colored spice with a fruity, citrusy tang. You'll find it at Middle Eastern grocers or well-stocked spice shops. If unavailable, a mixture of lemon zest and a pinch of mild red pepper flakes approximates the effect, though nothing truly replaces it. Buy a jar and discover its uses on grilled chicken, roasted vegetables, and simple salads.
• •Flat metal skewers are worth owning. The kofta can't spin when you flip them, ensuring even charring on all sides. Wooden skewers work but require soaking for thirty minutes to prevent burning and more careful shaping technique.
• •For a crowd, shape the kofta onto skewers up to eight hours ahead, arranging them on parchment-lined sheet pans, covered, in the refrigerator. Pull them out thirty minutes before grilling to take the chill off.
• •These skewers pair beautifully with a bold, fruit-forward red. Try a Lebanese Château Musar or a California Syrah. The wine's dark fruit echoes the warm spices while standing up to the lamb's richness.

Advance Preparation

• •Tzatziki can be made up to 2 days ahead and refrigerated. The flavors actually improve with time.
• •The kofta mixture can be prepared and refrigerated up to 24 hours before shaping. The extended rest deepens the flavor considerably.
• •Shaped, skewered kofta can be refrigerated on sheet pans, covered, up to 8 hours before grilling. Let them sit at room temperature for 30 minutes before cooking.
• •The spice blend (untoasted) can be mixed weeks ahead and stored in an airtight container. Toast just before mixing with the meat.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)