Lamb Kofta Kebabs

Instructions

1. Prepare the spice mixture
   In a small bowl, combine the cumin, coriander, cinnamon, paprika, allspice, cayenne (if using), salt, and black pepper. Mix well to create a uniform spice blend.
2. Mix the kofta meat
   In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, and chopped mint. Add the spice mixture and use your hands to gently mix until all ingredients are evenly distributed. Be careful not to overmix as this can make the kebabs tough.
3. Form the kebabs
   Divide the meat mixture into 8-10 equal portions. With damp hands, take one portion and form it into an oblong shape around a skewer, pressing firmly to ensure the meat adheres. The kofta should be about 4-5 inches long and 1 inch thick. Repeat with remaining portions. Place the prepared kebabs on a tray and refrigerate for at least 30 minutes to help them hold their shape.
4. Preheat your grill
   Prepare a grill for medium-high heat cooking (about 400°F/205°C). Lightly oil the grates to prevent sticking. If using an oven, preheat to 425°F (220°C) and line a baking sheet with foil.
5. Cook the kebabs
   Place the kebabs on the preheated grill and cook for 8-10 minutes, turning occasionally, until the meat is browned on all sides and cooked through (internal temperature of 160°F/71°C). If baking, cook for 15-18 minutes, turning halfway through.
6. Rest and serve
   Transfer the cooked kebabs to a serving platter and let them rest for 3-5 minutes. Serve hot with warm pita bread, tzatziki sauce, hummus, fresh herbs, sliced tomatoes, and cucumber.