Lamb Kofta Kebabs with Turmeric Tahini Sauce
Ewe talking to me? These lamb kofta kebabs are easy to make, and taste amazing pared with turmeric tahini sauce!
Shalom, friends! It has been a minute since my last my last recipe post. Since Passover to be exact. Back when I started my blog (over TEN years ago oy), I posted a new recipe every week. And I would not let myself miss a week, even with a busy drinking social life, or while I attended culinary school with two jobs.
But I am more lenient on myself now. And I have so many recipes on this blog for your enjoyment! Plus, I’ve been busy. Partially, we have been busy redesigning my store ModernTribe (and way more behinds the scenes magic too).
But also, after a year of mostly staying inside and working and seeing no one besides my husband, we have been busy living that vaxxed life! We visited our parents and met our first nephew, and even went to dinner with another couple and it’s been glorious.
But this past weekend, as we were getting ready to attend the Pride Parade, we had a sudden hankering for meat on a stick and defrosted lamb in the fridge and I said WAIT! Let me get my camera, I am putting this on the blog.
These came together in no time. We mixed up the meat mixture, tahini sauce and Israeli salad before pride, and then came back an hour later and grilled the lamb kofta kebabs and pita and put it all together.
Such a delicious lunch- you’ll love it! Flavorful and juice meat, with a nutty, aromatic turmeric tahini sauce and fresh Israeli salad and mint all wrapped in pita.
What Are Lamb Kofta Kebabs?
Kofta are spiced Middle Eastern meatballs or kebabs made from ground meat mixed with onion, garlic, herbs and warm spices, then shaped onto skewers and grilled. These lamb kofta kebabs are juicy and flavorful, and paired with a nutty turmeric tahini sauce, fresh Israeli salad and mint, all wrapped in warm pita, they make the perfect easy summer meal.
Why You’ll Love Them
- Fast and easy, they come together in no time.
- Made for the grill, perfect for warm-weather cooking.
- Big, bold flavor from the spices and the turmeric tahini sauce.
- Meal-prep friendly, since the meat, sauce and salad can all be made ahead.
Ingredients You’ll Need
- Ground lamb (or swap in ground beef)
- Onion and garlic
- Fresh parsley and warm spices like cumin and coriander
- Salt and pepper
- Turmeric tahini sauce: tahini, turmeric, garlic, lemon and water
- To serve: pita, Israeli salad and fresh mint
How to Make Lamb Kofta Kebabs
The full recipe (plus the turmeric tahini sauce) is in the cards below, but here’s the gist: mix the ground lamb with the onion, garlic, herbs and spices, then shape it onto skewers. Whisk together the tahini sauce and prep a quick Israeli salad. Grill the kofta and pita, then pile everything into the pita with plenty of sauce and mint. That’s it!
Tips for the Best Kofta
- Don’t overmix the meat or the kofta can turn dense. Mix just until combined.
- Soak wooden skewers in water first so they don’t burn on the grill.
- Oil the grill grates so the kofta release cleanly.
- Make the sauce and salad ahead so grilling is the only last-minute step.
Lamb Kofta FAQ
What is kofta?
Kofta are Middle Eastern and South Asian spiced meatballs or kebabs made from ground meat, onion, herbs and spices, often grilled on skewers.
What meat is used for kofta?
Lamb and beef are the most common, either on their own or mixed together. This recipe uses ground lamb for its rich flavor.
Can you make kofta without a grill?
Yes. Cook them under the broiler or in a hot grill pan or skillet, turning until browned and cooked through.
Can you use ground beef instead of lamb?
Absolutely. Ground beef, or a lamb and beef blend, works great with the same spices.
Can you make lamb kofta ahead?
Yes. Mix the meat and shape the kofta up to a day ahead, and make the tahini sauce and salad in advance too. Grill just before serving.
What do you serve with lamb kofta?
Warm pita, Israeli salad, turmeric tahini sauce and fresh mint are classic. Hummus, rice or grilled vegetables are all great too.
Lamb Kofta Kebabs
Ingredients
Lamb Kofta
- 1 small white onion
- 1 pound ground lamb (80/20)
- 1 large egg
- 4 cloves garlic
- 1 ½ tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp sumac
- 1 tsp turmeric
- 1 tbsp grapeseed oil or other neutral oil, plus more for basting
- 1 tsp potato starch
Assembly
- 4 pitas
- Turmeric Tahini Sauce (recipe below)
- Israeli Salad (optional)
- 2 tbsp mint leaves (optional)
Instructions
- In a food processor, chop the onion until very fine. Remove the onion to a towel and squeeze out all the water until it is very dry.
- Place the dry onion back in the food processor and add in remaining ingredients: lamb, garlic, salt, pepper, sumac, turmeric, oil and potato starch (that helps keep it juicy!)
- Pulse until the mixture is combined and you have a meaty paste. Do not over-mix. Refrigerate for one hour for flavors to meld.
- While your mixture is chilling, you can make the tahini sauce (recipe below) and Israeli Salad if desired (we desired).
- When ready to grill, pre-heat your grill over medium-high heat. Set aside some oil (or butter!) with a brush for basting.
- Divide the meat in four portions and form around skewers into a hot dog-esque shape. You can use metal or wood, just make sure to soak the wood so they don't burn. We put a few food skewers together because these are thick! They stay extra juicy that way.
- Grill for 3-4 minutes on each of the four sides until meat is cooked through, basting periodically with oil. If you like (we like) grill your pita for a minute to heat and add some char.
- Serve immediately with pita, turmeric tahini sauce, Israeli salad, mint, or whatever you like!
Turmeric Tahini Sauce
Ingredients
- 2 tablespoons tahini paste
- 1/4 cup mayonnaise (Greek yogurt works too if you aren't keeping it parve)
- 1/2 lemon juiced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon turmeric
- Ø Ø Water to thin
- Ø Ø Salt and pepper to taste
Instructions
- To make the creamy tahini sauce, mix together tahini, mayonnaise or Greek yogurt, lemon juice , olive oil and turmeric in a medium bowl or a food chopper and add enough water to get a thick but runny texture. Season with salt and pepper to taste. Store in the refrigerator for up to 5 days.
4 Comments
This looks amazing, but I have a few questions……. Can I use beef in place of lamb? Is Tahini Paste the same as Tahini? And what is that pita? It looks so different and amazing! Did you make it or purchase it? If you made it, can you please include that recipe as well? If you purchased it, can you shared the brand/type?
Thanks! You can use beef, but I haven’t tested it with beef. Yes tahini paste is tahini. It’s just store bought pita but I do have a recipe on my blog! Not sure the brand.
I made this yesterday,l with 500g mince and of course the tahini sauce and the salad (minus the jalapenos.)
It was very tasty. I used a hand blender for the onion and just a spoon to combine the mince and other bits which was fine.
Very filling, just the right amount for the 4 of us.
Glad you liked them!