Lamb Kofta

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped parsley, mint, and all the spices (cumin, coriander, cinnamon, allspice, salt, black pepper, and cayenne if using). Mix thoroughly with your hands until all ingredients are well incorporated.
2. Test the seasoning
   Take a small portion of the mixture and form a patty. Cook it in a small pan for about 2 minutes on each side. Taste and adjust seasonings in the remaining mixture if needed.
3. Form the kofta
   Divide the mixture into equal portions, about 60-70g each. With damp hands, mold each portion around a soaked wooden skewer, forming an elongated sausage shape about 10cm long. Press the meat firmly around the skewer and flatten slightly. Place prepared koftas on a tray and refrigerate for at least 30 minutes to firm up.
4. Prepare the yogurt sauce
   While the koftas are chilling, make the yogurt sauce by combining the Greek yogurt with lemon juice, a pinch of salt, and some chopped mint if desired. Stir well and refrigerate until ready to serve.
5. Preheat the grill
   Preheat a grill, grill pan, or broiler to medium-high heat. Lightly oil the grates or pan to prevent sticking.
6. Cook the kofta
   Place the kofta skewers on the preheated grill or under the broiler. Cook for about 4-5 minutes per side, turning once, until browned on the outside and cooked through but still juicy inside. The internal temperature should reach 160°F (71°C).
7. Rest and serve
   Remove the koftas from the heat and let them rest for 2-3 minutes. Serve hot with the yogurt sauce, warm pita bread, and a fresh salad of tomatoes, cucumbers, and red onions.