Lamb Kofta with Garlicky Yogurt + Tahini Sauce

By Hester

Ingredients

• Yogurt Sauce with Garlic and Tahini:
• 1 1 1 lb ground lamb
• 1 1 1 lb ground lamb
• 1 1 1 lb ground lamb
• 2 2 2 green onions or a few chives, finely chopped
• 2 2 2 green onions or a few chives, finely chopped
• 2 2 2 green onions or a few chives, finely chopped
• 2 2 2 garlic cloves, finely crushed
• 2 2 2 garlic cloves, finely crushed
• 2 2 2 garlic cloves, finely crushed
• 1 1 1 Tbsp chopped fresh mint (optional)
• 1 1 1 Tbsp chopped fresh mint (optional)
• 1 1 1 Tbsp chopped fresh mint (optional)
• 1 1 1 tsp ground cumin
• 1 1 1 tsp ground cumin
• 1 1 1 tsp ground cumin
• 1 1 1 tsp coriander
• 1 1 1 tsp coriander
• 1 1 1 tsp coriander
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt
• pinch pinch red chili flakes
• pinch pinch red chili flakes
• pinch pinch red chili flakes
• Yogurt Sauce with Garlic and Tahini:
• Yogurt Sauce with Garlic and Tahini:
• 1/2 1/2 1/2 cup plain yogurt (preferably thick)
• 1/2 1/2 1/2 cup plain yogurt (preferably thick)
• 1/2 1/2 1/2 cup plain yogurt (preferably thick)
• 2 2 2 Tbsp. tahini
• 2 2 2 Tbsp. tahini
• 2 2 2 Tbsp. tahini
• 1 1 1 Tbsp. fresh lemon juice
• 1 1 1 Tbsp. fresh lemon juice
• 1 1 1 Tbsp. fresh lemon juice
• 1-2 1-2 1-2 big garlic cloves, finely crushed
• 1-2 1-2 1-2 big garlic cloves, finely crushed
• 1-2 1-2 1-2 big garlic cloves, finely crushed
• big pinch salt
• big pinch salt
• big pinch salt

Details

Adapted from dinnerwithjulie.com

Preparation

Step 1

To make the sauce, stir together the yogurt, tahini, lemon juice, garlic and salt; taste and adjust as you like it. If possible, make it up to a day or two in advance to allow the flavours to blend.



To make the kofta, mix all the ingredients together gently with your hands. Soak about 8 bamboo skewers in water for at least 10 minutes. Shape a small handful of the meat mixture around the end of each stick (you could even fit two per stick). Preheat your grill to medium and grill the kofta, turning them often, for 8-10 minutes, or until they’re cooked through. Serve warm, with the yogurt sauce and warm flatbread. Serves 6.