Lebanese Lamb Kofta Kebabs

Name: Lebanese Lamb Kofta Kebabs
Prep time: 32 min
Cook time: 14 min
Total time: 46 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 lb (900 g) ground lamb (about 20% fat), cold, straight from the fridge; 1 medium (about 6 oz) (170 g) yellow onion, peeled and grated on the large holes of a box grater, then squeezed very dry in a towel; 1 cup, tightly packed (40 g) flat-leaf parsley leaves and tender stems, washed, dried very well, and finely chopped; 3 cloves (10 g) garlic cloves, finely grated or minced; 1 tsp (2 g) ground allspice; ½ tsp (1 g) ground cinnamon; 1 tsp (2½ g) sweet paprika; 2 tsp (12 g) fine sea salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for wiping the grill grates and brushing the kofta; 6 rounds (360 g) pita breads, warmed on the grill for 30 seconds per side; 1 cup (240 g) plain whole-milk yogurt, stirred smooth; 2 medium (300 g) ripe tomatoes, sliced into thin wedges; 1 tsp (3 g) ground sumac, for sprinkling over the cooked kofta (optional)

From the MyKitchenBank Kitchen

Juicy, tender Lebanese-style lamb kofta scented with allspice and cinnamon, packed with fresh parsley and grated onion, then grilled until charred at the edges. Serve them in warm pita with yogurt and tomatoes.

Prep: 32 min
Cook: 14 min
Wait: 35 min
Total: 1 hr 21 min
Makes: 12 kofta skewers (serves 6, 2 per person)

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Ingredients

6 servings

For the kofta
2 lb (900 g) ground lamb (about 20% fat), cold, straight from the fridge
1 medium (about 6 oz) (170 g) yellow onion, peeled and grated on the large holes of a box grater, then squeezed very dry in a towel
1 cup, tightly packed (40 g) flat-leaf parsley leaves and tender stems, washed, dried very well, and finely chopped
3 cloves (10 g) garlic cloves, finely grated or minced
1 tsp (2 g) ground allspice
½ tsp (1 g) ground cinnamon
1 tsp (2.5 g) sweet paprika
2 tsp (12 g) fine sea salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil, for wiping the grill grates and brushing the kofta
To serve
6 rounds (360 g) pita breads, warmed on the grill for 30 seconds per side
1 cup (240 g) plain whole-milk yogurt, stirred smooth
2 medium (300 g) ripe tomatoes, sliced into thin wedges
1 tsp (3 g) ground sumac, for sprinkling over the cooked kofta (optional)

Equipment (9)

12 flat metal skewers, at least 12 inches (30 cm) long and about ½ inch (1 cm) wide, or 12 long wooden skewers soaked in water for 30 minutes before shaping
Charcoal or gas grill with a lid
Box grater
Clean kitchen towel or cheesecloth
Large mixing bowl
Rimmed baking sheet lined with parchment
Instant-read thermometer
Tongs and a pastry brush
Kitchen scale (optional, for even portions)

Steps

Before you start

Use ground lamb with about 20% fat. Leaner lamb gives dry, crumbly kofta.
If you are using wooden skewers, put them in a long dish of water to soak for at least 30 minutes BEFORE you shape the kofta (start soaking before you grate the onion). The kofta go onto the skewers before chilling, so dry wooden skewers would burn. Flat metal skewers need no soaking.
Keep the lamb in the fridge until you are ready to mix. Cold meat holds onto the skewer much better.
Skewers must be at least 12 inches (30 cm) long to hold a 7-inch (18 cm) kofta with a handle to grip.
Plan 30 minutes to chill the shaped kofta. Gas grills need about 10 minutes to preheat, so light them in the last 10 minutes of chilling. Charcoal needs about 25 minutes, so light it at the start of chilling.

1
Grate and squeeze onion
- If using wooden skewers, make sure they have been soaking for 30 minutes before you reach the shaping step.
- Grate the onion on the large holes of a box grater into a clean kitchen towel.
- Gather the towel into a bundle and twist it over the sink, squeezing hard until almost no liquid drips out.
- You should end up with about ½ cup (100 g) of dry onion pulp.
- Put it in a large mixing bowl.
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Ready when: The onion pulp looks dry and clumpy, and no more liquid comes out when you squeeze.
Tip: Onion juice makes the mixture wet and the kofta slide off the skewers. Squeeze more than you think you need to.
2
Prep parsley and garlic
- Pat the washed parsley completely dry, then chop it very finely, stems included.
- Grate or mince the garlic.
- Add both to the bowl with the onion.
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Ready when: The parsley is chopped into tiny, confetti-like pieces.
Tip: Wet parsley adds water to the mix, so dry it well before chopping.
3
Mix the kofta
- Add the allspice, cinnamon, paprika, salt and pepper to the bowl and stir briefly to combine.
- Add the cold ground lamb.
- Using your hands, knead and fold the mixture for about 2 minutes.
- Stop when the spices and herbs are evenly spread and the meat looks slightly sticky and cohesive.
- The finished mixture weighs about 1,070 g (2 lb 6 oz).
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Ready when: The mixture is tacky and holds together when you squeeze a handful, with no streaks of plain meat.
Tip: Do not knead for much longer than 2 minutes. Too much mixing makes the kofta dense and rubbery. Wet your hands to keep the meat from sticking.
4
Shape onto skewers
- Divide the full mixture (lamb plus onion, herbs and spices) into 12 equal portions of about 3 oz (90 g) each.
- Wet your hands.
- Mold one portion around a skewer, starting about 3 inches (7.5 cm) from the end, into a sausage shape about 7 inches (18 cm) long and 1 inch (2.5 cm) thick.
- Press firmly so the meat grips the skewer, and pinch the ends closed.
- Lay the finished skewers on the parchment-lined baking sheet, not touching.
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Ready when: Each kofta is a smooth, even cylinder that doesn't slide when you tilt the skewer.
Tip: Shaping with damp hands gives a smooth surface that is less likely to crack on the grill.
5
Chill the kofta
- Cover the baking sheet loosely with plastic wrap and refrigerate for 30 minutes.
- The fat firms up and the meat sets onto the skewers, so the kofta hold together on the grill.
- If you are using charcoal, light it now (see the next step).
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Ready when: The kofta feel firm and cold to the touch.
Tip: You can chill them for up to 4 hours. Cover tightly after the first 30 minutes.
6
Heat the grill
- Gas: during the last 10 minutes of chilling, turn all burners to high, close the lid, and preheat to about 450°F (230°C), then lower to medium-high.
- Charcoal: light the coals at the start of chilling, about 25 minutes before grilling.
- When the coals are covered in gray ash, pile them on one side and spread the rest in a single layer.
- You should be able to hold your hand 5 inches (13 cm) above the grate for only about 4 seconds.
- Clean the grates with a brush.
- Fold a paper towel, dip it in the olive oil, and use tongs to wipe the grates.
- Lightly brush the kofta with the remaining oil.
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Ready when: The grates are hot and glossy with oil, and the oil gives off a faint wisp of smoke.
Tip: Keep one side of the grill cooler, so you can move any kofta that flare up.
7
Grill the kofta
- Place the skewers on the grill at an angle to the grates, with space between them and the skewer handles hanging off the edge or over the cool zone.
- Grill, uncovered, for 12 to 14 minutes, turning a quarter turn every 3 minutes, so all four sides brown.
- Do not move them for the first 2 minutes, so a crust forms and they release easily.
- Check one kofta with an instant-read thermometer inserted into the thickest part of the center.
- Remove at 160°F (71°C).
- In the last minute, warm the pita on the grill for about 30 seconds per side.
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Ready when: The kofta are deeply browned with charred edges, feel firm but springy, and read 160°F (71°C) in the center. The juices run clear.
Tip: If they stick, wait another 30 seconds. They release naturally once the crust forms.
8
Rest and serve
- Transfer the skewers to a platter and let them rest for 5 minutes so the juices settle.
- Sprinkle with the sumac, if using.
- Serve with warm pita, yogurt and sliced tomatoes.
- Slide the kofta off the skewers into the pita, add tomato and a spoonful of yogurt, and fold.
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Ready when: The kofta are still hot and no juices run out when you cut into one.
Tip: Cover the platter loosely with foil if serving is delayed.

Good to know

Tips

Squeeze the grated onion very dry. This is the most important step for kofta that stay on the skewer.
Test the seasoning before grilling. Fry a teaspoon of the mixture in a small skillet for 1 minute, taste, and adjust the salt and spices.
Flat skewers hold the meat better than round ones, which let the kofta spin when turned.
Don't press the kofta down on the grill. That squeezes out the fat and juices.

Make ahead

Shape the kofta onto skewers up to 1 day ahead. Cover tightly and refrigerate. Grill straight from the fridge, adding 1 to 2 minutes if needed.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked kofta in an airtight container for up to 3 days. Freezer: freeze cooked or raw kofta (off the skewers) for up to 3 months, and thaw overnight in the fridge. To reheat, warm in a 350°F (175°C) oven for 10 to 12 minutes or in a covered skillet over medium-low heat until steaming hot (165°F/74°C).

Substitutions

ground lamb (about 20% fat) → half ground beef (80% lean) and half ground lamb, or all ground beef. Beef gives a milder flavor. Keep the fat at about 20% for juicy kofta.
ground allspice → Lebanese seven-spice (baharat) blend. Use 1½ tsp in place of the allspice and cinnamon together.
plain whole-milk yogurt → tahini sauce (¼ cup tahini, 3 tbsp lemon juice, 3 tbsp water, pinch of salt). A good dairy-free option.
pita breads → flatbread or steamed rice. Either works for serving.