Ingredients
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Yogurt-Garlic Sauce
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1 cup plain whole-milk Yogurt
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2 tablespoons Lemon Juice
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2 tablespoons Tahini Paste
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1 Garlic
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½ teaspoon Salt
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Kofte
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½ cup Pine Nuts
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4 Garlic
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2 teaspoons Garam Masala
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1½ teaspoons hot smoked Paprika
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1 teaspoon Salt
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½ teaspoon Black Pepper
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1½ pounds ground Lamb
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½ cup grated Onion
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⅓ cup minced fresh Mint
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⅓ cup minced fresh Parsley
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1½ teaspoons unflavored Gelatin
Directions
Middle Eastern kofte are lamb kebabs made from ground lamb mixed with lots of warm spices and fresh herbs. The seasoned meat is shaped into logs, skewered, and refrigerated for up to a day to develop the flavors. This refrigerated resting period makes grilling easier, as it helps the meat to firm up and stick to the skewer and it made this recipe a natural fit for make-ahead cooking. Swapping out a handful of spices for garam masala helped to streamline our recipe without sacrificing the overall flavor. Pine nuts are a typical addition: They lend great flavor and keep the kofte from becoming overly tough or springy. Surprisingly, we discovered that a small amount of gelatin helped keep the meat moist and tender; since gelatin holds up to 10 times its weight in water, the juices released during cooking were simply reabsorbed. A cool yogurt sauce made a perfect serving accompaniment. You will need eight 12-inch metal skewers for this recipe. If grilling over charcoal, you will need a 13 by 9-inch disposable aluminum roasting pan. Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint.
Steps
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1
Done
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For the Yogurt-Garlic SauceWhisk all ingredients together in bowl, cover, and refrigerate for at least 1 hour. |
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2
Done
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For the KofteProcess pine nuts, garlic, garam masala, paprika, salt, and pepper in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, mint, parsley, and gelatin and knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. |
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3
Done
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Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using eight 12-inch metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere, then transfer to lightly greased rimmed baking sheet. Cover and refrigerate for at least 1 hour. |
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4
Done
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For a BroilerAdjust oven rack 8 inches from broiler element and heat broiler. Set wire rack in clean, aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Arrange skewers evenly on prepared rack. Broil until browned and meat registers 160 degrees, 15 to 20 minutes, turning skewers halfway through broiling. |
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5
Done
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Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Clean and oil cooking grate. Place skewers directly over coals at 45-degree angle to bars. Cook until browned on first side and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes. |
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6
Done
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For a Gas GrillTurn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Place skewers at 45-degree angle to bars. Cover and cook until browned on first side and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook, covered, until browned on second side and meat registers 160 degrees, about 6 minutes. |
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7
Done
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Transfer skewers to platter and serve with yogurt-garlic sauce. |
