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Lamm Köfte gegrillt mit Kräuter-Joghurt-Dip
Elle

Grilled Lamb Kofta

5 from 1 vote
Grilled lamb koftas made with Middle Eastern flavours, served with a herb yoghurt dip make for a quick, easy and tasty appetiser. Plan ahead: the kofta need to chill for at least 1 hour before grilling.
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 414

Ingredients
  

For the kofta:
  • 600 g lamb rump , diced 1-2cm
  • 1 large egg
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • pinch of cayenne pepper
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1/2 bunch mint, finely chopped (2-3 tablespoons)
  • 1 tablespoon extra-virgin olive oil
  • oil, for the grill
For the yoghurt dip:
  • 150 g Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon mint leaves, chopped
  • 1 teaspoon freshly squeezed lemon juice, or more to taste
  • Sumac, to garnish (optional)
To serve:
  • Warm pita

Instructions
 

  1. Add the chopped lamb, egg, onion, garlic, spices, salt to a in a food processor and process until finely chopped. Transfer to a bowl, add the mint and knead together until well-incorporated.
  2. Divide lamb mixture into 15-16 portions for appetiser size or 8 for meal size. Form each portion into a sausage-like shape. Insert a skewer lengthwise through each portion. Cover and chill for at least an hour, or up to 24 hours.
  3. When ready to grill, brush each kofta lightly with oil and set aside and prepare the yoghurt dip.
  4. Mix together the yoghurt, garlic, herbs, and lemon juice in a small bowl. Season with a little salt and garnish with sumac.
  5. Preheat a tabletop grill over medium-high heat (setting 10 on the LeMax grill. Once hot, reduce heat to setting 9). Brush the grill lightly with heat resistant oil. Transfer the lamb to the hot grill, and cook for 3-4 minutes per side, until just cooked through.
  6. Transfer to a platter and serve with warm pita and yoghurt dip. Enjoy!

Nutrition

Calories: 414kcal

Notes

Note: if preparing the kofta on an outdoor barbecue, use metal skewers or soak wooden ones in water for 30 minutes beforehand.

Tips for cleaning the LeMax:

While the surface is still warm, use a scraper or spatula to remove any excess food debris. If you are entertaining, you can simply cover the still slightly warm (not hot!) surface with damp paper towel. Then wipe away any remaining cooking residue later on, before thoroughly cleaning the surface. Once the surface is cool, apply a little glass-ceramic stovetop cleaning solution or a scouring liquid. Using a standard kitchen sponge, with the coarse side, scrub the surface to remove any cooking residue. The surface is scratch resistant, so it’s fine to apply pressure when cleaning. Just be careful not to use the scratchy side of the sponge on the aluminum, as it will scratch. After you have cleaning away or grease or residue, wipe with surface lean with a kitchen cloth, and finally with a kitchen towel or paper towel.

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