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We always love food on a stick and these savory Grilled Lamb Kofta Kabab Sandwiches will kick up your taste buds and put a smile on your face. They are spicy! They are juicy! They are awesome!
Table of Contents
What is Kofta?
In the Lebanese cuisine, Kofta refers to spicy ground meat. You can cook the meat in the oven, skillet or on the grill. The mixture can be formed into patties or meatballs or shaped into a cylinder-log, impaled on a one-inch flat metal skewer and grilled.
We are grilling our ‘logs’ on wooden skewers and using ground lamb in our recipe. If you are not a lamb lover, ground beef or pork will be delicious.
The ground lamb is infused with an awesome blend of spices, chopped fresh parsley and onion. We shaped the lamb mixture into six, eight-inch logs and inserted a wooden skewer in the center, right down the length of it and put them on the charcoal grill. We grilled these babies for about eight minutes to a medium doneness, rolling them every couple of minutes for even grilling.
Tahini Yogurt Sauce:
To complete these incredible-tasting sandwiches we made an easy tahini-yogurt sauce in our mini-food processor. This creamy sauce, has a tangy-lemon flavor that is a perfect compliment to the spices in the lamb.
Set out the condiments of lettuce, mint leaves, and cucumber sticks on a plate along with warm pita bread. The Lebanese Garlic Sauce and the Tahini-Yogurt sauce are served in small dishes so everyone can put their own sandwich together.
Make your sandwich:
First, we slathered a warm pita bread with our Lebanese Garlic Sauce and added fresh mint leaves, lettuce, and cucumber sticks.
Then we nestled a juicy kabab on the bed of lettuce mix, and we dressed it up with the tahini-yogurt sauce and wrapped the warm pita bread blanket around it.
This is so good you just might want seconds!
So…. forget the grilled hamburgers and be adventurous! Serve these Grilled Lamb Kofta Kabab Sandwiches instead. They are tender, juicy, spicy and so perfect for a summer lunch or dinner. Yum…..
Check out these recipes: Lemongrass Chicken Satay or our “to die for” Grilled Lamb Kabobs and this A-M-A-Z-I-N-G Labneh-Middle East Fresh Yogurt Cheese
More Grilling Recipes
- Grilled Mahi Mahi with Mango Salsa
- Grilled Lamb Kabobs
- Grilled Italian Sweet Peppers
- Grilled Rack of Lamb with Easy Herb Marinade
- 35 Grill Master Traeger Recipes
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Grilled Lamb Kofta Kabab Sandwiches
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Ingredients
For the Spice Mixture:
- 1 tablespoon Aleppo chili flakes, or red chili flakes
- 2 teaspoons coriander seeds
- 1 teaspoon whole black peppercorns
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
For the Kofta Mixture:
- ½ cup fresh parsley, chopped
- ½ cup yellow onion, diced
- 2 pounds ground lamb
- 1 teaspoon salt
For the Tahini-Yogurt Sauce:
- ½ cup tahini paste
- ¼ cup fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, grated
- ½ teaspoon salt
- ½ cup yogurt
To Assemble the Sandwiches:
- 6 Pita breads
- ½ cup Lebanese Garlic Sauce
- Lettuce leaves
- ½ cup mint leaves, chopped
- 1 to 2 Persian cucumbers, julienned, reserve a few slices for garnish
- 12 appetizer picks
Instructions
- Prep the grill to medium-high heat. If you have a pellet grill, set it to 350°F.
- Soak 6 long wooden skewers in a pan or jar of water until ready to use.
- Combine the spice mixture in a spice or coffee grinder and process to a fine grind.
- In a large shallow bowl, add the parsley, onion, ground lamb, and spice mixture. Stir the mixture together to combine completely, do not over-mix. Divide the meat mixture into 6 equal portions. Shape each portion into an 8-inch long cylinder and insert a skewer lengthwise.
- Brush the kabobs lightly with oil and place them on the hot grill grates. Cook the kabobs for about 10-15 minutes, at least once halfway through the grill time. If you have a charcoal grill, it may have hot spots and need more frequent turning. A meat thermometer should read 160°F when the kofta kebabs are done.
To make the Tahini-Yogurt Sauce:
- Combine the tahini paste, lemon juice, oil, garlic, and salt in a blender. Process until smooth, then add the yogurt and pulse to combine. Transfer to a dish. This sauce can be made in advance. It will keep 2-3 days refrigerated.
To assemble the sandwiches:
- Warm the pita bread on the grill for 1 to 2 minutes per side.
- Spread about 1 tablespoon of the garlic sauce on the pita bread and add portions of the lettuce, mint leaves, and cucumbers. Slide a kabob off the skewer, add more mint leaves and cucumber slices, and fold the pita bread together.
- Serve the remaining tahini-yogurt sauce alongside the sandwiches.
Notes
- When mixing the ground lamb with the spices, do not over-mix or it will become dense and dry.
- These Grilled Lamb Kofta pita Sandwiches are very satisfying as a main entree. The kabab can be sliced lengthwise and assembled for two servings if additional sides are being served.
- If using a gas grill set the heat to medium or medium high.
- The tahini-yogurt sauce can be made in advance. It will keep in the refrigerator for a day or so.
- The tahini-yogurt sauce can be thinned with a tablespoon of water if desired.
- Easy way to soak the wooden skewers: Fill a quart jar with water and insert the skewers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
The spices in this sound absolutely amazing!! Definitely need to make these ASAP!
This look so yummy, pinning to try for dinner later! 🙂
Thank you, Trang….enjoy! 🙂