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Grilled Lamb Kofta Kebabs with Yogurt and Sumac | La Petite Gloutonne

During my travels in Israel, I fell absolutely in love with Kofta. Who doesn't love a spiced meatball on a stick? Kofta, consist of balls of ground meat- usually beef, chicken, lamb or mutton, pork, or a mixture - mixed with spices or onions. This delicious recipe is a twist on Ottolenghi: from his cookbook Jerusalem. The original recipe serves it with tahini, but in the summer sweltering heat, I found yogurt to be a refreshing twist. The sumac makes it zingy and complements the sweetness of the lamb.

Yields: 6 Time: 30 min


  • For the koftas:

  • 400g non-lean minced lamb or hogget

  • 400g non-lean minced veal or beef (or just add another 400g of lamb)

  • 150g onion, finely chopped

  • 2 large cloves of garlic, crushed

  • 50g toasted pine nuts, roughly chopped, plus extra whole ones to garnish

  • 30g flat-leaf parsley, finely chopped, plus extra to serve

  • 1 large medium-hot red chilli, deseeded and finely chopped

  • 1.5 tsp ground cinnamon

  • 1.5 tsp ground allspice

  • 1 tsp grated nutmeg

  • 1 tsp smoked paprika

  • 1.5 tsp ground black pepper

  • 1.5 tsp salt

For the sumac yogurt sauce:

  • 1 cup Greek-style yogurt

  • 1 tbsp sumac

  • 1 tbsp olive oil

  • 1 tbsp lemon juice


  1. Place all the kofta ingredients in a bowl and use your hands to mix everything together. Now shape into long, torpedo-like fingers and skewer through. Press the mix to compress it and ensure the kofta is tight and keeps its shape. Arrange on a plate and chill until you are ready to cook them, for up to 1 day.

  2. In a small bowl whisk yogurt and lemon juice.

  3. Pre- heat grill to 400, cook on each side for roughly 3 min, or more depending on your preference of medium rare, medium, or well done. ( for lamb I like a medium)

  4. Place cucumber on plate with spoon, drizzle olive oil, and sprinkle sumac.

  5. Place lamb kebabs on top and garnish with parsley and pine nuts

Bon Appétit!

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