Wednesday, June 4

Lamb Beef Kofta with Yogurt Sauce

Grilled kabobs made with spiced lamb and beef and served with a cool yogurt sauce


Grilled Lamb Beef Kofta with Greek Yogurt Sauce


I've been seeing kofta, spiced kabobs of ground meat popular in Middle Eastern and Mediterranean cooking, popping up all over the place lately. This is my version that combines lamb and beef with minced onion, fresh herbs, and dried spices. The meat gets shaped into long cylinders, skewered, grilled, and served with a cool yogurt sauce. The flavor is similar to that of a lamb gyro and is great tucked into pita bread or served with couscous or tabbouleh. The meat mixture can even be prepared in advance and kept in the fridge until the grill is ready, making this a great do-ahead dinner for entertaining or busy weeknights. And if you have a well-stocked spice cabinet, the cost of these skewers is super cheap. You'll be grilling these kofta all summer long.


Related Recipes:
- Grilled Lamb Skewers with Feta
- Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa
- Grilled Lamb Sausage with Mixed Green Salad


Lamb Beef Kofta with Dill Yogurt Sauce:
For Sauce
  • Combine 1 c. Greek yogurt, 1/4 c. chopped dill, 1 tbsp. minced preserved lemon,* and a pinch of pepper in a bowl.
  • Refrigerate until ready to serve.**
For Kofta
  • In a mixing bowl, combine 1 lb. ground lamb, 1 lb. ground beef, 1 minced small onion, 2 cloves of minced garlic, 1/2 c. chopped parsley, 1 1/2 tsp. kosher salt, 1 1/2 tsp. pepper, 1 tsp. ground cinnamon, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1/2 tsp. red chile flakes.
  • Mix the meat until well combined, then divide into six even portions.
  • Mold each portion of meat into a long cylinder around a metal or wooden skewer.
  • Refrigerate the meat for at least thirty minutes.
  • Preheat grill to high.
  • Before grilling, brush each kofta with a little bit of olive oil.
  • Grill over high heat for 10-12 minutes, turning every few minutes to hit all four sides.
  • Let cool slightly, then divide onto plates and serve with yogurt sauce.

Serves six
*Can substitute with 2 tbsp. lemon juice and a pinch of salt.
**Sauce can be prepared a day in advance.