Bob's Kabobs
Description
Chef John's kofta kabobs are made with spiced ground lamb and served with a garlicky lemon yogurt sauce for dipping. They're perfect for grilling season!
Ingredients
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2 teaspoons ground cumin
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1/2 teaspoon ground coriander
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2 teaspoons Aleppo chile flakes
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1 1/2 teaspoons kosher salt
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1 pinch cayenne pepper
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1 pinch ground cinnamon
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1 teaspoon ground sumac
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1 pound ground lamb
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2 tablespoons cold water
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8 bamboo skewers
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1 cup plain Greek yogurt
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2 cloves garlic, crushed
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2 tablespoons minced fresh parsley
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1 tablespoon fresh lemon juice
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1/4 cup water, or as needed
Directions
1
Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2
Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3
Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4
Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5
Preheat an outdoor charcoal grill to medium-high heat.
6
Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7
Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.