Lamb Kofta Kebab

Step 1

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning.

Step 2

In a bowl, combine ground lamb, parsley, mint, minced onion, garlic, cumin, coriander, paprika, cayenne, salt, and black pepper. Mix gently with your hands until just combined—do not overmix.

Step 3

Divide the mixture into 8 portions. Wet your hands and mold each portion around a skewer, creating a long, compact cylinder about 5 inches long.

Step 4

Brush kofta with olive oil and set aside on a lined plate.

Step 5

In a small bowl, whisk together tahini and lemon juice until combined.

Step 6

Add minced garlic, salt, and water a little at a time, whisking until you reach a pourable consistency—the sauce should be creamy and drizzle easily.

Step 7

Preheat your grill to medium-high heat (about 450°F). Oil the grill grates to prevent sticking.

Step 8

Place kofta on the hot grill and cook for 10–12 minutes, turning every 2–3 minutes to ensure even charring and cooking through. The internal temperature should reach 160°F.

Step 9

Transfer cooked kofta to a warm plate and rest for 3 minutes.

Step 10

Warm pita bread on the grill for 30 seconds per side.

Step 11

Arrange diced tomatoes, cucumber, red onion, and fresh parsley in bowls for topping.

Step 12

Serve kofta on a platter with warm pita, tahini sauce on the side, fresh vegetables, and lemon wedges.