About this recipe

Juicy, aromatic Middle Eastern lamb kofta made with a fragrant blend of warm spices, fresh herbs, and grated onion. These hand-shaped skewers are incredibly flavorful, quick to cook, and endlessly versatile — serve them in warm pita with creamy tzatziki, over rice, or alongside a fresh salad. A reliable, crowd-pleasing recipe that's as easy to make for a weeknight dinner as it is for a backyard cookout.

Instructions

1. 1

   Grate the cucumber on the large holes of a grater. Gather it in a clean kitchen shears towel or paper towels and squeeze firmly to remove as much liquid as possible. Place in a mixing bowl with the Greek yogurt, minced garlic, lemon juice, dill, olive oil, and kosher salt. Stir well to combine. Taste and adjust seasoning. Cover and refrigerate until ready to serve — the longer it sits, the better it tastes.

2. 2

   Grate the yellow onion on the fine holes of a grater into a clean kitchen towel. Squeeze out as much liquid as possible — this step is critical to prevent the kofta from falling apart on the grill.

3. 3

   In a large mixing bowl, combine the ground lamb, grated yellow onion, garlic, flat-leaf parsley, mint leaves (if using), cumin, coriander, smoked paprika, cinnamon, allspice, cayenne pepper, kosher salt, and black pepper. Mix thoroughly with your hands for about 1–2 minutes until the mixture is uniform and slightly sticky. This activates the proteins and helps the kofta hold their shape.

4. 4

   If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning. Divide the ground lamb mixture into 8 equal portions (about 3 oz each). Shape each portion into an oval log around a skewer, pressing firmly and evenly to about 5–6 inches long. Place on a tray and brush lightly with olive oil.

5. 5

   Preheat your grill (or broiler) to ^[high heat]. For a grill, clean and oil the grates well. For the broiler, set a rack about 4 inches from the element and line a baking sheet with aluminum foil.

6. 6

   Grill or broil the kofta for 10–12 minutes total, turning every 3–4 minutes, until nicely charred on all sides and cooked through to an internal temperature of %[160°F]. Avoid moving them too early — let them release naturally from the grill grates before turning.

7. 7

   Remove the kofta from the heat and rest for 3 minutes before serving. This keeps them juicy.

8. 8

   Serve the kofta skewers in warm pita bread with a generous spoonful of tzatziki, sliced tomatoes, red onion, and a squeeze of fresh lemon juice. Alternatively, serve over rice or alongside a simple cucumber-tomato salad.