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.
1 to 2Persian cucumbersjulienned, reserve a few slices for garnish
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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.