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Spiced Lamb Kofta Kebabs

D'Artagnan | Yield: Serves 6
These juicy spiced ground lamb kebabs take just minutes to make. They’re delicious on pita with a little herbed yogurt and cool, crisp veggies. Extra-wide double skewers make them easy to turn over smoking hot coals.
New Spiced Ground Lamb Kofta Kabobs Recipe | D’Artagnan

Ingredients

  • 2 tablespoons finely chopped flat leaf parsley
  • 2 tablespoons chopped dill
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped cilantro
  • 1 cup full-fat Greek yogurt
  • 1 lemon, zest & juice
  • 2 pounds Ground Lamb
  • 2 medium cloves garlic, finely chopped
  • 1 tablespoon ground coriander
  • 1 scant tablespoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • Kosher salt & freshly ground black pepper
  • Neutral oil
  • 6 Greek-style pita or naan bread, warmed, for serving
  • Arugula or baby spinach, for serving
  • 4 Persian cucumbers, sliced, for serving
  • ½ red onion, sliced thin, for serving

Preparation

  1. Soak 24 bamboo skewers in warm water for about 2 hours.
  2. In a small bowl, toss together parsley, dill, mint, and cilantro. Stir 2 tablespoons of the herb mixture into yogurt. Add lemon zest and about 2 tablespoons of lemon juice. Season to taste with salt and pepper; set aside.
  3. To a large mixing bowl add ground lamb, remaining herb mixture, garlic, coriander, cumin, paprika, cinnamon, about 2 teaspoons kosher salt, and several grinds of pepper. Using clean hands, gently mix until aromatics are evenly distributed, being careful not to overwork.
  4. Preheat a lightly-oiled gas or charcoal grill to high for direct-heat cooking. Or preheat a lightly-oiled cast iron grill pan over medium-high heat on the stovetop.
  5. Form 12 slightly oval-shaped patties around 2 skewers each, about 5 inches long and 1 inch thick.
  6. Grill the kebabs for 4-5 minutes on each side, or until an instant-read thermometer inserted into the center of the meat reaches 135 degrees F for medium. Rest kebabs on a cutting board for at least 5 minutes. While the kebabs are resting, warm the pita.
  7. Serve 2 kebabs on each pita with greens, cucumber, red onion, and a generous dollop of the reserved yogurt sauce.