Mediterranean
Herby Kofta-Style Kebabs
Ground lamb kebabs are mixed just enough to hold together, shaped on skewers, and grilled hard so the outside picks up char while the inside stays juicy. A lemony cucumber-garlic yogurt sauce keeps the whole plate bright and balanced.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Mediterranean
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Mix the ground lamb with the onion, parsley, mint, 2 cloves garlic, cumin, coriander, paprika, salt, and black pepper just until combined. Chill the mixture for about 15 minutes so it firms up enough to shape cleanly.
- Form the lamb around skewers into long kebabs, pressing firmly so they hold together without getting dense. Heat a grill or grill pan until very hot.
- Grill the kebabs, turning as needed, until the outsides are browned and lightly charred and the centers are just cooked through. Do not fuss with them too much or they can tear before the crust sets.
- Stir the yogurt, cucumber, lemon juice, olive oil, and the remaining garlic together with a pinch of salt. Serve the kebabs hot with the garlic yogurt.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free as written. For dairy-free, swap the garlic yogurt for a tahini-lemon sauce.