Ingredients
Kofta
- 2 teaspoons extra-virgin olive oil
- 2 shallots, chopped (or ½ yellow onion)
- ⅓ cup pine nuts, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 pound ground lamb, 70% or 80% lean
- ½ cup finely chopped parsley or cilantro
- ¼ cup finely chopped fresh mint
- 8 wooden or metal skewers
Serving
- Zucchini Tzatziki or Greek yogurt mixed with a bit of garlic (see notes)
- Naan bread
- Shredded cabbage tossed with olive oil and lemon juice (see notes)
- Sliced cucumber
- Lots of herbs such as mint, cilantro and parsley
- Ground sumac, for sprinkling over platter
Instructions
- Prepare the pine nuts and shallots: Heat the olive oil in a skillet over medium heat. Add the chopped shallots and toast them until they are translucent and slightly golden, about 3-4 minutes. Add the chopped pine nuts and continue to cook until they are fragrant and lightly toasted, about 2-3 minutes. Remove from heat and let cool.
- Mix the kofta ingredients: In a large bowl, combine the ground lamb, toasted shallots and pine nuts, minced garlic, ground coriander, cumin, smoked paprika, cayenne pepper, cinnamon, ground cloves, salt, black pepper, chopped parsley or cilantro, and fresh mint. Mix everything gently but thoroughly until well incorporated. Avoid overmixing to keep the meat tender.
- Form the kofta onto skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Divide the lamb mixture evenly into 8 portions. Mold each portion around a skewer, shaping it into a long oval or cylindrical meatball, pressing firmly so the meat sticks to the skewer.
- Cook the kofta: Preheat a grill, grill pan, or broiler. Cook the kofta skewers over medium-high heat, turning occasionally, until nicely browned and cooked through, about 10-12 minutes total. The internal temperature should reach 160°F (71°C) for ground lamb. Alternatively, you can cook them in a hot skillet with a bit of oil for similar results.
- Prepare accompaniments: For the zucchini tzatziki, grate zucchini and squeeze out excess moisture, then mix with Greek yogurt, minced garlic, lemon juice, salt, and pepper. For the shredded cabbage salad, toss shredded cabbage with olive oil, lemon juice, salt, and pepper to taste. Slice cucumbers and prepare fresh herbs.
- Assemble and serve: Arrange the cooked kofta on a platter with naan bread, zucchini tzatziki, shredded cabbage salad, sliced cucumbers, and plenty of fresh herbs. Sprinkle the platter with ground sumac for a tangy finish. Serve immediately while warm.
Notes
- Soaking wooden skewers in water helps avoid burning during cooking.
- Zucchini tzatziki adds a fresh, creamy element and reduces the yogurt’s intensity; you can substitute with plain Greek yogurt mixed with garlic if zucchini is unavailable.
- The shredded cabbage salad adds a crunchy, acidic contrast and keeps the dish light and refreshing.
- Ground sumac is an optional but authentic Middle Eastern spice that adds a lemony tang when sprinkled over the finished dish.
- For a milder Kofta, reduce or omit the cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
