Equipment
Ingredients
Kofta Mixture
- 500 g ground lamb, chilled
- 1 yellow onion, finely grated
- 3 garlic, minced
- 15 g fresh flat-leaf parsley, finely chopped
- 10 g fresh mint, finely chopped
- 5 g ground cumin
- 3 g ground coriander
- 3 g sweet paprika
- 8 g kosher salt
- 2 g black pepper
Salad & Serving
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- 30 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
- 4 flatbread, warmed
Nutrition (per serving)
Method
Grate the yellow onion and place the pulp in a fine-mesh strainer or paper towel. Squeeze firmly to remove as much liquid as possible. Discard the liquid.
In a large mixing bowl, combine the ground lamb, squeezed onion pulp, minced garlic, chopped parsley, chopped mint, cumin, coriander, paprika, salt, and black pepper. Knead the mixture together with your hands for 2-3 minutes until it becomes tacky and cohesive.
Cover the bowl and place it in the refrigerator to rest and chill for at least 30 minutes.
Divide the chilled meat mixture into 8 equal portions. Wet your hands with water, take a portion of meat, and mold it tightly around a skewer, forming a long sausage shape about 2cm thick.
While the grill heats up, toss the diced cucumber, diced tomatoes, and sliced red onion in a bowl with the lemon juice and olive oil. Season with a pinch of salt to taste.
Preheat a grill or heavy grill pan over medium-high heat. Lightly oil the grates. Cook the skewers for 8-10 minutes, turning every 2-3 minutes to ensure even browning. The internal temperature should reach 71°C/160°F for medium doneness.
Transfer the cooked skewers to a plate and let them rest for 3 minutes. Serve hot alongside the warm flatbread and the prepared cucumber tomato salad.
Chef's Notes
- Kneading ground meat is generally a sin for burgers, but it is essential for kofta. Agitating the proteins (myosin) creates a sticky bind that holds the skewer together without needing eggs or breadcrumbs.
- If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from catching fire.
- Do not skip resting the meat mixture in the fridge. Warm lamb fat will melt out immediately upon hitting the grill, leading to dry skewers and severe flare-ups.
- For enhanced flavor, toast your whole spices (cumin and coriander seeds) and grind them fresh just before adding to the meat.
Storage
Refrigerator: 3 days — Store cooked kofta, salad, and flatbread in separate airtight containers.
Freezer: 2 months — Freeze cooked or raw formed kofta. Do not freeze the salad.
Reheating: Reheat kofta gently in a covered pan over medium-low heat or in the microwave until warmed through.
