Grilled Lamb Kofta Kabab Sandwiches
Grilled lamb kofta seasoned with freshly ground spices is cooked until juicy and lightly charred, then tucked into warm pita with garlic sauce, crisp vegetables, fresh herbs, and a creamy tahini-yogurt sauce. This recipe is grill-friendly, prep-ahead friendly, and makes a satisfying handheld meal for lunch or dinner.
Servings: 6 servings
Ingredients
For the Spice Mixture:
- 1 tablespoon Aleppo chili flakes or red chili flakes
- 2 teaspoons coriander seeds
- 1 teaspoon whole 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 garlic cloves grated
- ½ teaspoon salt
- ½ cup plain yogurt
To Assemble the Sandwiches:
- 6 Pita breads
- ½ cup Lebanese Garlic Sauce
- Lettuce leaves
- ½ cup fresh mint 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 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
Mix gently: Do not over-mix the ground lamb with the spices, or the kofta may become dense and dry.
Serving size: These kofta sandwiches are hearty enough to serve as a main dish. The kofta can be sliced lengthwise to make two smaller sandwiches if serving with sides.
Gas grill setup: If using a gas grill, set the heat to medium or medium-high.
Make-ahead sauce: The tahini-yogurt sauce can be prepared in advance and stored in the refrigerator for 1–2 days.
Adjust consistency: Thin the tahini-yogurt sauce with a tablespoon of water if needed.
Soaking skewers: Place wooden skewers upright in a quart jar filled with water for easy soaking.
Nutrition
Serving: 1 serving | Calories: 615kcal | Carbohydrates: 42g | Protein: 53g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 137mg | Sodium: 950mg | Fiber: 4g
