Go Back
–+ servings
Grilled Lamb Kofta Kabab Sandwiches

Grilled Lamb Kofta Kabab Sandwiches

Food on a stick! These savory Grilled Lamb Kofta Sandwiches are packed with flavor and they are easy to make. Use a pellet grill or a traditional grill to get that outdoor char on the kofta then wrap them in pita bread with all the fixings.
5 from 25 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 615kcal
Author: Pat Nyswonger

Ingredients

For the Spice Mixture:

  • 1 tablespoon Aleppo pepper
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon finely ground white pepper

For the Kofta Mixture:

  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup diced yellow onion
  • 2 pounds ground lamb
  • 1 teaspoon sea salt

For the Tahini-Yogurt Sauce:

  • 1/2 cup tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic grated
  • 1/2 teaspoon sea salt
  • 1/2 cup yogurt

To Assemble the Sandwiches:

  • 6 Pita breads
  • 1/2 cup Lebanese Garlic Sauce
  • Lettuce leaves
  • 1/2 cup chopped mint leaves
  • 1/2 cup julienned cucumber
  • mint leaves and thin cucumber 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

  1. When mixing the ground lamb with the spices, do not over-mix or it will become dense and dry. 
  2. 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.
  3. If using a gas grill set the heat to medium or medium high.
  4. The tahini-yogurt sauce can be made in advance. It will keep in the refrigerator for a day or so.
  5. The tahini-yogurt sauce can be thinned with a tablespoon of water if desired.
  6. Easy way to soak the wooden skewers: Fill a quart jar with water and insert the skewers.

Nutrition

Serving: 1 | Calories: 615kcal | Carbohydrates: 42g | Protein: 53g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 137mg | Sodium: 950mg | Fiber: 4g