Lamb Kofta
This is a dish built on the strength of fat and fire. Don't overwork the meat or you will lose the texture that makes a kofta distinct from a burger.
Cold meat is easier to shape.
Keep your meat mixture refrigerated until the exact moment you are ready to form the skewers. Warm fat smears, ruining the final bite.
- large mixing bowl
- flat metal skewers
- charcoal or gas grill
- oil brush
What goes in.
- 1.5 lbground lamb (20% fat content)
- 1/2 cupfresh parsley, finely chopped
- 1yellow onion, grated and squeezed dry
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspsmoked paprika
- 1 tspkosher salt
- 1/2 tspblack pepper
Remove the onion moisture
Grated onion releases significant water; wringing it out in a tea towel is the difference between a firm skewer and a falling-apart mess.
The method.
Mix the meat
Combine the lamb, parsley, dry onion, garlic, and spices in a chilled bowl. Use your fingers to incorporate the ingredients until the mixture is uniform, but stop immediately once combined.
Form the skewers
Divide the mixture into eight portions. Take one portion, press it onto a flat metal skewer, and use your palm to elongate it into a cylinder about six inches long. Press your fingers into the meat to create small indentations along the length.
Prepare the grill
Heat the grill to high. Ensure the grates are clean and brushed with a light coat of oil to prevent sticking.
Grill
Lay the skewers over direct heat. Cook for 3 to 4 minutes per side without moving them until a deep, dark brown crust forms. Once the meat releases easily from the grate, flip.
Rest
Remove from the heat when the meat is firm to the touch. Let them rest for 5 minutes on a warm platter before serving.
Other turns to take.
Spicy Kofta
Add one finely minced fresh green chili to the meat mixture for heat.
Herb-Forward
Add 1/4 cup of fresh mint leaves to the mix for a bright contrast to the heavy lamb fat.
When it doesn't go to plan.
Use flat metal skewers rather than wood; the lamb will slide off the round wood sticks as the fat renders.
If the mixture feels too loose, refrigerate the formed skewers for 20 minutes before grilling.
Serve immediately with a simple yogurt sauce or warm pita bread.
The ones that keep coming up.
Can I use lean lamb?
Avoid it. Kofta relies on the fat to stay juicy over high heat; anything leaner than 20% will result in a dry, crumbly skewer.
Why did my kofta fall off the skewer?
Either the meat was too warm during shaping, or the heat was not high enough to create an immediate sear on the exterior.
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