Grilled Lamb Kofta Kebabs - Serves 3-4

Preparation time: 15 minutes

Cooking time: 25 minutes

A fragrant and spiced lamb kofta, cooked over open flames, served with a cooling harissa yogurt and fresh Greek-style salad. A perfect side dish for your next Kadai gathering.

Ingredients

For the lamb kofta:

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 Fresno chilli or jalapeño, minced
• ¼ cup parsley, finely chopped
• 2 tbsp mint leaves, finely chopped
• 2 tsp ground cumin
• 1½ tsp ground coriander
• ¼ tsp ground cinnamon
• ½ tsp ground cardamom
• Kosher salt and black pepper, to taste

For the harissa yogurt:

• 1 cup Greek yogurt
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 2 tbsp harissa paste
• 1½ tsp smoked paprika

For the salad:

• 1 cucumber, chopped
• 2 tomatoes, chopped
• Fresh coriander, chopped
• Chillies, finely sliced
• Olive oil, salt, and black pepper, to taste

Method

1. Prepare the Kofta

1. In a large bowl, combine the ground lamb, parsley, mint, shallot, garlic, chilli, spices, salt, and pepper.
2. Thoroughly mix, then shape the mixture around metal skewers to form koftas.

2. Cook the Kofta

1. Place the skewers into the Skewer Rack or directly on the Holi Grill.
2. Sear the koftas over direct heat on the Kadai for about 20 minutes, turning occasionally, until browned and cooked through.

3. Make the Harissa Yogurt

1. In a bowl, mix the harissa paste, Greek yogurt, garlic, lemon juice, and smoked paprika until well combined.

4. Prepare the Salad

1. Toss the chopped cucumber, tomatoes, coriander, and chillies in a bowl.
2. Drizzle with olive oil, season with salt and pepper, and mix well.

5. Serve

1. Serve the koftas over the Greek salad.
2. Drizzle with the harissa yogurt and enjoy.