Spiced Ground Lamb Kofta Kabobs Recipe | D’Artagnan

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Recipes

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Soak 24 bamboo skewers in warm water for about 2 hours.In a small bowl, toss together parsley, dill, mint, and cilantro. Stir 2 tablespoons of the herb mixture into yogurt. Add lemon zest and about 2 tablespoons of lemon juice. Season to taste with salt and pepper; set aside.To a large mixing bowl add ground lamb, remaining herb mixture, garlic, coriander, cumin, paprika, cinnamon, about 2 teaspoons kosher salt, and several grinds of pepper. Using clean hands, gently mix until aromatics are evenly distributed, being careful not to overwork.Preheat a lightly-oiled gas or charcoal grill to high for direct-heat cooking. Or preheat a lightly-oiled cast iron grill pan over medium-high heat on the stovetop.Form 12 slightly oval-shaped patties around 2 skewers each, about 5 inches long and 1 inch thick.Grill the kebabs for 4-5 minutes on each side, or until an instant-read thermometer inserted into the center of the meat reaches 135 degrees F for medium. Rest kebabs on a cutting board for at least 5 minutes. While the kebabs are resting, warm the pita.Serve 2 kebabs on each pita with greens, cucumber, red onion, and a generous dollop of the reserved yogurt sauce.