Grilled Lamb Kofta with Creamy Garlic Sauce

Recipe

A classic Mediterranean-style Lamb Kofta Skewer served with a creamy Toum (Garlic Sauce).

Ingredients

serves 4

Main Component

• 450g (1 lb) Ground lamb (80/20 lean-to-fat ratio)

• 30g (1/4 cup) Yellow onion, grated and drained

• 3 cloves Garlic, minced

• 5g (1 tsp) Kosher salt

• 2g (1/2 tsp) Black pepper

• 2g (1/2 tsp) Ground cumin

• 1g (1/4 tsp) Ground coriander

• 1g (1/4 tsp) Allspice

• 15g (2 tbsp) Fresh parsley, finely chopped

Garlic Sauce (Toum-style)

• 120ml (1/2 cup) Greek yogurt (for a stable home version)

• 30ml (2 tbsp) Mayonnaise

• 3 cloves Garlic, turned into a paste

• 15ml (1 tbsp) Lemon juice

• 2ml (1/2 tsp) Extra virgin olive oil

Garnish

• 10g (1/4 cup) Microgreens or baby watercress

• 2g (1 tsp) Sumac (optional, for dusting)

Instructions

1. Soak Skewers: Soak wooden bamboo skewers in water for 30 minutes to prevent burning.

2. Mix Lamb: Combine 450g (1 lb) lamb, grated onion, minced garlic, and all dried spices in a large bowl.

3. Knead Meat: Mix by hand for 2 minutes until the protein becomes "tacky" and holds together easily.

4. Shape Kofta: Divide into 8 portions. Form each into an oval "log" around the tip of a skewer.

5. Chill: Refrigerate the prepared skewers for 20 minutes to help the fat set and prevent falling off.

6. Make Sauce: Whisk 120ml (1/2 cup) yogurt, 30ml (2 tbsp) mayo, garlic paste, and lemon juice until smooth.

7. Preheat Grill: Heat a grill pan or outdoor grill to 230°C (450°F) and lightly oil the grates.

8. Grill Meat: Sear skewers for 3–4 minutes per side until deeply browned and internal temp reaches 71°C (160°F).

9. Plate: Spread a thick layer of garlic sauce on a plate. Place skewers directly on top.

10. Garnish: Top with 10g (1/4 cup) microgreens and serve immediately while hot.