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Weekend Recipe: Grilled Lamb Kofte with Yogurt-Garlic Sauce

Grilled Lamb Kofte
America's Test Kitchen

Anything with lots of herbs and spice cooked on a charcoal grill is a win for flavor. Serving kofte is also a chance to go crazy with Middle Eastern sides and garnishes. Along with the yogurt sauce recipe from America's Test Kitchen, fill your spread with flatbread, whole-roasted tomatoes and peppers, hummus and tabbouleh. All winners!

Grilled Lamb Kofte with Yogurt-Garlic Sauce
Serves 4 to 6

INGREDIENTS

Yogurt-Garlic Sauce:
1 cup plain whole-milk yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
½ teaspoon salt

Kofte:
½ cup pine nuts
4 garlic cloves, peeled
1 ½ teaspoons hot smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon ground coriander
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 ½ pounds ground lamb
½ cup grated onion, drained
⅓ cup minced fresh parsley
⅓ cup minced fresh mint
1 ½ teaspoons unflavored gelatin
1 large disposable aluminum roasting pan (if using charcoal)

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INSTRUCTIONS

1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.

2. FOR THE KOFTE: Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

3A. FOR A CHARCOAL GRILL: 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 filled two thirds 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.

3B. FOR A GAS GRILL: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.

4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned 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 longer. Transfer skewers to platter and serve, passing yogurt-garlic sauce separately.

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