Lamb Kofta with Yogurt Sauce

Serves 4

Ingredients

• 1.5 lb ground lamb
• 1 small yellow onion
• 4 garlic cloves
• 1/2 cup chopped fresh parsley
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped fresh mint
• 1/4 tsp ground cumin (for sauce)
• 1/4 tsp kosher salt (for sauce)
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes.
2. 2Finely grate or mince the onion and garlic; squeeze out excess liquid from the onion using a clean kitchen towel or paper towels.
3. 3In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper.
4. 4Mix thoroughly with your hands until the mixture is uniform and slightly sticky (about 2 minutes).
5. 5Cover and refrigerate the mixture for 20–30 minutes to let flavors meld.
6. 6While the meat rests, make the yogurt sauce: stir together Greek yogurt, lemon juice, olive oil, chopped mint, cumin, and salt in a small bowl. Adjust seasoning to taste and set aside in the fridge.
7. 7Preheat grill or grill pan to medium-high heat (about 400 °F).
8. 8Divide the lamb mixture into 8 equal portions. Roll each into a 5–6 inch long sausage shape a skewer, pressing firmly so it holds together.
9. 9Lightly oil the grill grates. Grill the koftas, turning every 2 minutes, until nicely charred on all sides and cooked through (internal temperature 160 °F), about 8–10 minutes total.
10. 10Remove from grill and let rest 2 minutes.
11. 11Serve skewers per person with a generous spoonful of yogurt sauce and warm flatbread on the side.