GRILLED LAMB KOFTE

By á-32773

Ingredients

• YOGURT-GARLIC SAUCE
• 1 cup plain whole-milk yogurt
• 2 Tbs. lemon juice
• 2 Tbs. tahini
• 1 garlic clove, minced
• 1/2 tsp. salt
• KOFTE
• 1/2 cup pine nuts
• 4 garlic cloves, peeled
• 1 1/2 tsp. hot smoked paprika
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cinnamon
• 1 1/2 lbs. ground lamb
• 1/2 cup grated onion, drained
• 1/3 cup minced fresh parsley
• 1/3 cup minced fresh mint
• 1 1/2 tsp. unflavored gelatin

Details

Adapted from americantestkitchen.com

Preparation

Step 1

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

2. FOR THE KOFE: Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse past forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with 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.

3. Cook on either gas or charcoal grill until browed and meat easily releases from grill. Flip skewers and continue to cook on the second side until meat registers 160 degrees. Serve with yogurt-garlic sauce.