You all know I’m a big fan of meat on a stick. In fact, my friend John Dawson from PatioDaddio calls me “The Satay Queen”. Lamb Kofta Kebabs are a really fun and easy alternative burgers or sliders because the ground lamb is combined with flavorful ingredients like cumin, coriander, mint, smoked paprika and garlic to make for little mini meatballs on a stick. This is a Middle Eastern inspired dish that pairs well with grilled pita bread and my greek yogurt – sriracha – mint dipping sauce. If you are watching your carbs, just skip the pita but I have to warn you that there is nothing as good as warm pita bread hot off the grill!
Note, grilled lamb is easy to work with and you grill it just like you would grill ground beef. The minimal internal temp is 160 degrees.
- 1 lb ground lamb
- 1 tsp ground cumin
- 2 tbsp ground coriander
- 3 large garlic cloves, minced
- 1 tbsp chopped mint
- 1 tbsp smoked paprika
- 1 cup. Plain greek yogurt
- 1tbsp Sriracha
- large bunch mint
Combine all ingredients in a large mixing bowl. Then, form little patties, the size of a large meatball, in the palm of your hand. Roll them out to be oval little balls and then place them on a tray. After You’ve rolled all the balls out, insert (pre soaked) bamboo skewers into them.
Grill the koftas on a medium high heat grill, about 350 degrees, for 3 minutes per side, or until an internal read thermometer (I recommend the Thermapen) reads 160 degrees. Make sure you oil your grill grates so the meat does not stick. After you pull them off, let them rest under foil for 10 minutes. Meanwhile, grill your pita flat bread for a few minutes to get warm. Serve the koftas with the warm pita bread and greek yogurt dipping sauce. Use chopped mint as a garnish before serving if you like.