Grilled Kofta Kebabs with Tahini Sauce
Why this recipe works
- Aromatic seasoning: Cumin, coriander, garlic, onion and parsley season the lamb throughout rather than just on the surface.
- Juicy centre, browned exterior: Shaping the mince around skewers gives plenty of surface area for browning while keeping the inside moist.
- Bright, creamy sauce: Lemon and yoghurt lighten the richness of the tahini and lamb, making the finished dish feel balanced.
Get the most out of this recipe
Texture tips
- Mix until tacky: Work the lamb mixture until it looks slightly sticky; this helps the kofta hold together on the skewers.
- Drain the onion well: Squeezing excess liquid from the grated onion keeps the mixture juicy without making it too loose.
- Let them release naturally: If the kofta stick to the grill, wait briefly before turning; once browned, they lift more cleanly.
Make-ahead tips
- Shape before cooking: The kofta can be mixed and shaped earlier, then kept chilled until ready to grill.
- Keep the sauce separate: Store the cooked kofta and tahini sauce in separate containers so the sauce stays smooth and fresh.
- Reheat gently: Warm cooked kofta on a medium grill or in a 180°C (355°F) oven until piping hot.
Serving ideas
- Serve with simple sides: Flatbreads, chopped salad, rice or grilled vegetables all work well with the lamb and tahini sauce.
- Finish with freshness: Extra parsley, mint or a squeeze of lemon helps lift the rich lamb.
- Use the tahini sauce two ways: Serve it as a dip at the table or drizzle it over the kofta just before eating.
Authenticity notes
- Kofta varies widely: Seasoned minced meat kofta appears in many Middle Eastern and neighbouring cuisines, with lamb, beef or mixed mince all commonly used.
- Skewered grilling: Pressing the seasoned mince around skewers is a classic way to cook kofta quickly over direct heat.
Equipment you'll need
Ingredients
Kofta
Tahini sauce
Instructions
- If using wooden skewers, soak them in water for 20 minutes so they do not scorch on the grill. Meanwhile, grate the onion on the coarse side of a grater, then squeeze out as much liquid as you can. Finely grate the garlic and finely chop the parsley.
- Put the minced lamb in a mixing bowl and add the grated onion, garlic, parsley, ground cumin, ground coriander, fine sea salt and black pepper. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and holds together well. Divide into 8 portions.
- Thread each portion onto a skewer and press into a long sausage shape, about 2 cm thick, flattening slightly so it grips the skewer. Chill the shaped kofta for 5 minutes while you preheat the grill to medium-high. Lightly oil the grill grates if needed to reduce sticking.
- Grill the kofta for 8 to 10 minutes, turning every couple of minutes, until browned all over and cooked through. They should feel firm and the juices should run clear. Move to a plate and rest for 2 minutes.
- For the sauce, stir the tahini with the lemon juice until it thickens, then loosen with the Greek yogurt until smooth and spoonable. Taste and add a pinch more fine sea salt and black pepper if you like. Serve the kofta hot with the tahini sauce for dipping or drizzling.
Recipe notes
Tips
- Squeezing the grated onion well keeps the kofta juicy without making the mixture too wet to hold on the skewers.
- If the kofta start to stick, leave them for 30 to 60 seconds longer before turning; they release more easily once properly browned.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the lamb is cooked all the way through and piping hot.
Substitutions
- Replace Greek yogurt with crème fraîche for a richer, slightly less tangy tahini sauce.
- Replace fresh parsley with fresh mint for a brighter, more aromatic kofta.
Storage
- Refrigerate up to 3 days
- Cool the cooked kofta, then refrigerate in a sealed container for up to 3 days. Reheat on a medium grill or in a 180°C (355°F) oven until piping hot; store the tahini sauce separately and use within 2 days. The cooked kofta freeze well for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (30min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Milk Sesame
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