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