Lamb Kofta with Parsley & Mint

Skewers of grilled ground meat are enjoyed in the Middle East, North Africa, and across Europe. At the cottage, koftas make an easy alternative to burgers, one I like to serve in warm pitas with tarator sauce (tahini, lemon juice, and garlic) and a fresh salad of diced red onions, tomatoes, and cucumbers.

Form the meat around metal skewers with narrow, flat blades, which are available in many cookware or barbecue-equipment stores. Don’t use extra-lean meat here; tender and flavourful koftas need some fat. It’s also important to get right in there with your hands and work the meat, almost like kneading bread; it’s not a burger, which should be handled as little as possible. Since the mixture tends to stick, try using the touchless grill method, or be sure to clean and oil the grate really well.

• Serves: 4-6
• Course: Snack

Ingredients

• 1½ lbs (750 g) ground lamb or a mixture of ground lamb and ground beef
• 1 medium onion, finely grated
• ½ cup (125 ml) finely chopped fresh flat-leaf parsley
• ¼ cup (60 ml) finely chopped fresh mint
• 1 tbsp (15 ml) grated lemon zest
• 2 tbsp (30 ml) lemon juice
• 1½ tsp (7 ml) ground cinnamon
• 1½ tsp (7 ml) ground cumin
• 1 tsp (5 ml) kosher or sea salt
• 1 tsp (5 ml) freshly ground pepper
• Olive oil for basting

Preparation

1. In a large bowl, combine all ingredients except oil. Use your hands to knead the mixture until well combined. Cover bowl with plastic wrap and refrigerate for several hours for flavours to blend.
2. Divide meat mixture into 6 portions. Moisten your hands with cold water and form each portion around a metal, flat-bladed skewer in a long sausage shape about 1½" (4 cm) in diameter. To help it stick to the skewer, make indentations in the meat at about 2½" (6 cm) intervals.
3. When ready to cook, set up barbecue for touchless grilling and preheat to medium-high. Brush koftas lightly with oil and arrange over hot grill. Turn skewers every few minutes, occasionally brushing lightly with oil, until koftas are evenly brown and slightly crunchy on the outside, and just until juices run clear, about 10–12 minutes. Season lightly to taste and enjoy hot from the grill.
4. Variations:
5. - Lamb Kofta with Oregano

   Replace mint, cinnamon, and cumin with 2 tbsp (30 ml) dried oregano orrigani (Greek oregano) and 1 tsp (5 ml) dried thyme.

6. - Lamb Kofta with Coriander

   Replace parsley, mint, cinnamon, and cumin with ½ cup (125 ml) chopped fresh coriander, ¼ cup (60 ml) chopped fresh dill, ½ tsp (2 ml) cayenne pepper, and 1/4 cup (60 ml) toasted pine nuts.