Lamb Kofta with Yogurt Sauce

These kofta are packed with warm spice. Cumin, cinnamon, turmeric, allspice, and chili powder get blended right into the ground lamb with grated onion and breadcrumbs, then shaped around skewers and grilled until charred outside and juicy within.

Processing the mixture until smooth and pasty is the step that separates good kofta from crumbly ones. The food processor creates a cohesive, almost emulsified meat paste that clings to the skewer and holds its shape on the grill.

The tahini yogurt sauce brings it all together. Cool, tangy, and nutty, it tempers the richly spiced lamb and adds creaminess that turns this into a complete meal with just some flatbread alongside.

Kitchen Tips

• Soak wooden skewers in water for at least 30 minutes before shaping. Dry skewers burn and break on the grill.
• Wet your hands before shaping the kofta. The mixture is sticky and clings to dry fingers.
• Grate the onion rather than chopping it. Grated onion releases juice that keeps the kofta moist inside, while chopped pieces create weak spots that crack.
• Don’t turn the kofta too early. Let them form a crust on the first side before flipping, or they’ll stick and tear apart.

Variations

• Use ground beef or a lamb-beef blend if you prefer a milder flavor.
• Serve in warm pita with sliced tomato, pickled turnip, and the yogurt sauce for a classic street food wrap.
• Add a tablespoon of pomegranate molasses to the yogurt sauce for a sweet-tart twist.