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Lamb Kofta with Garlic Yogurt Sauce

Kofta is the kind of food I love most: hands-on, fragrant, and totally forgiving. Spiced ground lamb pressed onto skewers, grilled until crisp on the outside and juicy in the middle, then tucked into warm pita with a cool garlic-cumin yogurt sauce, shredded red cabbage, and herbs. It's the cookout dinner that feels like a trip somewhere without leaving the kitchen.

Why this works

• Grated onion, not chopped. Grated onion melts into the meat as it cooks, distributing moisture evenly so the kofta stays juicy without big crunchy onion bits.
• Garam masala does the heavy lifting. A pre-mixed spice blend means you don't have to keep ten jars open on the counter. Look for a fresh, fragrant brand and the kofta tastes like a restaurant.
• Panko binds without weighing down. Just enough to keep the meat from falling apart on the skewer. Skip the egg, you don't need it for ground lamb.
• Yogurt sauce is the cooling counterweight. The lamb is rich and spiced. The sauce is bright and garlicky. Together they balance perfectly.

Pro tips

• Wet your hands before shaping the meat onto skewers. The mixture is sticky and water keeps it from gluing to you.
• Press, don't roll. Squeeze the lamb mixture firmly around the skewer in an oblong shape so it stays put on the grill.
• Don't overwork the meat. Mix just until combined. Overmixed lamb gets tough.
• Sub ground beef if lamb feels too rich or if you can't find it. Use 80/20 ground beef for the best texture.

FAQ

Can I make these without skewers?
Yes. Shape the meat into small football-shaped patties or meatballs and pan-fry or grill on a flat surface. Same flavor, less skewer drama.

Can I cook these in the oven?
Absolutely. Bake at 425°F on a sheet pan for 12 to 14 minutes, flipping halfway. Finish under the broiler for 1 to 2 minutes if you want a charred top.

What's the difference between kofta and kebab?
Kebabs are usually chunks of meat on a skewer. Kofta is ground meat mixed with spices, shaped onto a skewer. Both are wonderful.

How spicy is this?
Mild to medium. The cayenne is optional, so the heat comes mostly from black pepper and the warming spices. Add or remove cayenne to taste.

Storage

Cooked kofta keep in the fridge for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes wrapped in foil. The yogurt sauce keeps separately for up to 5 days. Freeze raw kofta on skewers wrapped tightly for up to 2 months and grill from frozen, adding 3 to 4 minutes.

More globally inspired weeknight dinners in Mains.