Language
‹ Back to Recipes
Grilled Lamb Kofta & Veggie Skewers
Warming cayenne, coriander, cumin and allspice season these smoky grilled lamb kofta skewers, a Persian staple. Serve these summery skewers with grilled squash, peppers and onions, seasoned with similar warm spices. Creamy hummus, a simple cucumber and tomato salad and toasted pita complete the meal. California Syrah or California Zinfandel are the perfect pairing for these bold, savory flavors.
Pairs With
Yield: 4 Servings
Prep: 40 minutes | Cook: 20 minutes
Total Time: 60 minutes
Ingredients
For the Lamb Kofta:
- 1 pound (454g) ground lamb
- ¼ cup (6g) chopped fresh mint leaves
- ¼ cup (10g) chopped fresh cilantro leaves
- 3 cloves (4g) garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
For the Vegetable Skewers:
- 2 medium (448g) zucchini, ends trimmed and cut into ½ inch slices
- 2 medium (336g) summer squash, ends trimmed and cut into ½ inch slices
- 1 medium (312g) red onion, quartered and cut into ½ inch slices
- 2 red or orange bell peppers (424g), stemmed, seeded and cut into 1 inch pieces
- ¼ cup (2 ounces) extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 12 (12-in/ 30 cm) metal or wooden skewers
For Serving:
- Hummus
- Cucumber and Tomato Salad
- Warm pita bread
Instructions
- For the Lamb Kofta:
- If using wooden skewers, soak them in water for at least 10 minutes before beginning.
- Combine all the kofta ingredients in a large mixing bowl and mix together until evenly combined (your hands are the best tool for this).
- Divide into 6 equal portions and form into log shapes. Insert a skewer into the middle of each piece.
- Place on a baking sheet, cover and refrigerate while you make the veggie skewers.
- For the Vegetable Skewers:
- Combine all the veggie skewer ingredients in a large bowl. Toss gently to combine until the vegetables are evenly coated, trying not to break up the onion too much.
- Layer the vegetables on the remaining 6 skewers, packing them tightly (they will shrink as they cook). Set on a separate baking sheet.
- To Grill:
- When ready to grill, prepare a gas or charcoal grill with an area of direct grilling set to medium-high heat and an area of indirect grilling. Once grill is hot, clean the grates and oil.
- Place vegetable skewers on the grill, directly over the flame and close the lid. Grill, turning frequently until lightly charred on all sides, about 8-10 minutes. Move vegetable skewers to the indirect side of the grill.
- Place lamb kofta directly over the flame and close the lid. Grill, turning frequently until firm, but not hard and cooked through, about 8 minutes total. Keep the lid on when not turning the skewers.
- Remove the vegetables and kofta to a clean baking sheet.
- To Serve:
- Spoon a thin layer of hummus on the bottom of a plate, remove the vegetables and kofta from the skewers and place on top of the hummus. Serve with cucumber and tomato salad and warm pita on the side.
Pairs With
