Grilled Lamb Kofta with Tahini Yogurt

Name: Grilled Lamb Kofta with Tahini Yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1½ lb ground lamb; 1 small onion, grated and squeezed dry; 4 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; ¼ cup chopped parsley; 2 tbsp chopped mint; 1 tsp kosher salt; ½ tsp black pepper; 8 wooden skewers, soaked; ¾ cup plain yogurt; 3 tbsp tahini; 1 lemon, juiced; To finish flaky salt and sumac

Ground lamb packed hard onto skewers and charred over direct heat, done before the coals even need tending.

Serves: 4
Prep: 20 min
Cook: 10 min
Written: July 27, 2026

Method

Combine the lamb, onion, garlic, cumin, coriander, cinnamon, parsley, mint, salt, and pepper by hand until evenly mixed but no longer streaky.
Divide into 8 portions and mold each around a skewer into a tight oblong log, pressing out any air pockets.
Chill the skewers at least 15 minutes, until firm enough to hold together on the grill.
Whisk the yogurt, tahini, and lemon juice with a splash of water until pourable, then season with salt.
Grill the kofta over direct high heat, turning every couple minutes, until charred in spots and no longer pink at the center, about 8 minutes total.
Spoon the tahini yogurt onto plates and lay the kofta on top, finished with flaky salt and sumac.

Notes

Squeezing the grated onion dry is what keeps the meat from turning to paste — skip that step and the kofta slide right off the skewer over the coals. Keep the mixture cold until the moment it hits the grill; a warm log won’t hold its shape.

Ground beef works in place of lamb if that’s what’s around, though the fat content should stay close to 80/20 or the skewers dry out fast. Wrap the finished kofta in warm pita with sliced cucumber if you want it to travel.

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