August 8, 2018
Lamb Kofta is one of my favourite things to make during barbecue season—these are made quickly and easily using ground lamb spiced with garlic, cumin, cilantro, coriander and salt, and grilled kabob-style on soaked bamboo skewers. They could also be made with ground beef, and you can be free with the seasonings—no need to adhere to strict measurements. I like to serve these with garlicky yogurt sauce spiked with tahini, a crisp green salad or herby tabbouleh, and perhaps some hummus, grilled bread, crumbled feta and olives from the deli if I have a few extra friends on the patio. Because the meat is ground and shaped by the small handful around each skewer, these are particularly quick to cook, too—so you have time to hang out, too.
1 lb ground lamb
2 green onions or a few chives, finely chopped
2 garlic cloves, finely crushed
1 Tbsp chopped fresh mint (optional)
1 tsp ground cumin
1 tsp dried coriander (optional)
1/2 tsp salt
pinch red chili flakes
Yogurt Sauce with Garlic and Tahini:
1/2 cup plain yogurt (preferably thick)
2 Tbsp tahini (optional)
1 Tbsp fresh lemon juice
1-2 big garlic cloves, finely crushed
big pinch salt
To make the sauce, stir together the yogurt, tahini, lemon juice, garlic and salt; taste and adjust as you like it. If possible, make it up to a day or two in advance to allow the flavours to blend.
To make the kofta, mix all the ingredients together gently with your hands. Soak about 8 bamboo skewers in water for at least 10 minutes. Shape a small handful of the meat mixture around the end of each skewer (you could even fit two per stick). Preheat your grill to medium and grill the kofta, turning them often, for 8-10 minutes, or until they’re cooked through. Serve warm, with the yogurt sauce and warm flatbread.
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