Spiced Lamb Kofta

Instructions

1. 1 In a large bowl, combine the ground lamb, grated onion, minced garlic, cumin, coriander, cinnamon, allspice, chopped parsley, salt, and pepper. Mix thoroughly with your hands for two minutes until the spices are evenly distributed.
2. 2 Cover the seasoned meat mixture and refrigerate for at least thirty minutes. Chilling firms the fat in the lamb, making it much easier to mould the kofta onto skewers without the mixture sliding off or losing its shape.
3. 3 Divide the chilled mixture into eight equal portions. With dampened hands, take one portion and press it firmly around a skewer, moulding it into an elongated oval shape about twelve centimetres long and three centimetres thick.
4. 4 Squeeze and smooth each kofta on the skewer, ensuring there are no cracks or air pockets that could cause it to break apart during grilling. The meat should grip the skewer tightly and feel compact and uniform.
5. 5 Preheat a grill or grill pan to high heat and oil the grates lightly. Place the kofta skewers on the grill and cook for three to four minutes on the first side without disturbing, allowing a charred crust to develop.
6. 6 Rotate the skewers a quarter turn and grill for another three minutes. Continue rotating and grilling until all four sides are charred and the internal temperature reaches 70°C, about twelve to fourteen minutes total cooking time.
7. 7 Remove the kofta from the grill and let them rest on the skewers for two minutes, which allows the juices to redistribute through the meat and prevents them from being dry when bitten into.
8. 8 Slide the kofta off the skewers onto warm pita bread and serve immediately with tahini sauce, pickled vegetables, sliced tomatoes, and fresh herbs. The charred exterior and juicy, spiced interior create a deeply satisfying contrast.