Lamb Kofta Kebabs
Ewe talking to me? These lamb kofta kebabs are easy to make, and taste amazing pared with turmeric tahini sauce!
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!
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