GrillGreek
Lamb kofta
Spiced ground lamb on skewers. Cumin, mint, a hot grate, and a yogurt sauce — the kebab pin that is faster than chops.
Made it?
35 min · 25 min hands-on · pull 150°F · rest 5 min
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- ground lamb2 lb
- kosher salt1 tsp
- cumin1 tsp
- coriander1 tsp
- cinnamon1/2 tsp
- chili flakes1/2 tsp
- garlic cloves, grated2
- chopped mint or parsley2 tbsp
- grated onion, squeezed dry1/4 cup
Method
- 1
Mix everything with your hands, just to combine. Chill 20 minutes so the skewers hold.
- 2
Shape onto wet skewers, not too tight. Grill over medium-high 3–4 minutes a side to 150°F. They should char, not gray.
- 3
Rest 5. Yogurt, cucumber, lemon. Eat in a warm flatbread.
If you don’t have it
- Ground lamb → Half lamb, half beef. Milder. Still wants the cumin and mint.
- Grill → Cast iron. Same 3–4 minutes a side. More smoke in the kitchen.
Same cook, different day
Meatballs
No skewers. Golf-ball size, same pan, a little less time.
Spicier
You want heat. Aleppo or more chili flake. A yogurt sauce still cools it.
Oven
A crowd. 425°F on a rack, 12–14 minutes, broil 1 to char.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min