Grilled Lamb Kofta Kebabs
A fragrant and spiced lamb kofta, cooked over open flames, served with a cooling harissa yogurt and fresh Greek-style salad. A perfect side dish for your next Kadai gathering.
Ingredients
LAMB KOFTA
500g lamb mince
1 tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
1 Fresno chilli or jalapeño, minced
¼ cup parsley, finely chopped
2 tbsp mint leaves, finely chopped
2 tsp ground cumin
1½ tsp ground coriander
¼ tsp ground cinnamon
½ tsp ground cardamom
Kosher salt and black pepper, to taste
HARISSA YOGURT
250ml Greek yogurt
2 garlic cloves, minced
1 tbsp lemon juice
2 tbsp harissa paste
1½ tsp smoked paprika
SALAD
1 cucumber, chopped
2 tomatoes, chopped
Fresh coriander, chopped
Chillies, finely sliced
Olive oil, salt, and black pepper, to taste
Method
1. Prepare the Kofta – In a large bowl, combine the lamb mince, parsley, mint, shallot, garlic, chilli, spices, salt, and pepper. Thoroughly mix, then shape the mixture around metal skewers to form koftas (we used 8 skewers).
2. Cook the Kofta – Place the skewers into the Skewer Rack or directly on the Holi Grill. Sear the koftas over direct heat on the Kadai for about 20 minutes, turning occasionally, until browned and cooked through.
3. Make the Harissa Yogurt – In a bowl, mix the harissa paste, Greek yogurt, garlic, lemon juice, and smoked paprika until well combined.
4. Prepare the Salad – Toss the chopped cucumber, tomatoes, coriander, and chillies in a bowl. Drizzle with olive oil, season with salt and pepper, and mix well.
5. Serve the koftas over the Greek salad. Drizzle with the harissa yogurt and enjoy.
More Recipes Ideas
Method
1. Prepare the Kofta – In a large bowl, combine the lamb mince, parsley, mint, shallot, garlic, chilli, spices, salt, and pepper. Thoroughly mix, then shape the mixture around metal skewers to form koftas (we used 8 skewers).
2. Cook the Kofta – Place the skewers into the Skewer Rack or directly on the Holi Grill. Sear the koftas over direct heat on the Kadai for about 20 minutes, turning occasionally, until browned and cooked through.
3. Make the Harissa Yogurt – In a bowl, mix the harissa paste, Greek yogurt, garlic, lemon juice, and smoked paprika until well combined.
4. Prepare the Salad – Toss the chopped cucumber, tomatoes, coriander, and chillies in a bowl. Drizzle with olive oil, season with salt and pepper, and mix well.
5. Serve the koftas over the Greek salad. Drizzle with the harissa yogurt and enjoy.
