Ground lamb on the grill
Lamb Kofta Skewers with Mint Yogurt
These short kofta skewers use ground lamb, warm spices and finely chopped parsley. A cold mint yogurt sauce and warm pita turn four skewers into dinner for two.
- Makes
- 2 main portions, 2 kofta skewers and 1 pita each
- Preparation
- About 20 minutes, plus 30 minutes in the refrigerator
- Cooking or chilling
- About 10 to 16 minutes
Get everything ready
Ingredients
2 main portions, 2 kofta skewers and 1 pita each
What you need
Grill with a hotter and a cooler area, four flat metal skewers, rimmed tray, small bowl, spatula, tongs and a food thermometer suited to thin foods.
Time to cook
Method
Mix the cold sauce first
Stir the yogurt, mint, lemon juice and the ⅛ teaspoon salt together in a small bowl. Cover and refrigerate. Prepare the clean serving plate and pita before handling the raw lamb.
Form four even skewers
Mix ground lamb, squeezed onion, garlic, parsley, cumin, coriander, paprika, the ½ teaspoon salt and pepper just until evenly combined. Divide into four equal portions. Press each around a flat metal skewer in a compact oval about 5 inches long and 1¼ inches thick. Seal cracks and keep the thickness even.
Chill and heat the grill
Set the skewers on the tray, cover and refrigerate for 30 minutes. Heat the main grilling area to about 400°F and leave a cooler area available. Brush the kofta lightly with the teaspoon of oil. Warm the pita briefly on the cooler grate, then set aside on a clean plate.
Turn after the surface sets
Place the kofta over the hotter area. Cook about 4 minutes before gently lifting with the spatula and turning. Continue turning to brown the remaining sides. Move to the cooler area if the outside darkens before the center is ready. Metal skewers get hot, so use tongs and keep bare hands away.
Check the ground lamb endpoint
Insert the thermometer sideways into the thick middle of each kofta without touching the metal. Cook until all four reach at least 160°F before removal. Allow about 10 to 16 minutes total. Serve two skewers per person with a pita and half the cold yogurt sauce.
Before you make it
Squeeze the onion
Measure the two tablespoons after grating and squeezing. A puddle of onion liquid can make the mixture harder to keep on the skewer. Avoid adding extra yogurt or lemon juice to the meat mixture.
Let a crust form before turning
A wide spatula supports the meat while it firms on the grate. If a piece loosens, finish it as an oblong patty rather than pressing it back onto a hot skewer. It still needs 160°F in the center.
Cold sauce stays separate
Keep the yogurt refrigerated until serving and use clean utensils for it. Discard any sauce that has contacted raw meat. Refrigerate leftover meat and sauce promptly in separate shallow containers.
Temperature comes first
USDA gives ground lamb a minimum internal temperature of 160°F. Check the center of every piece with a food thermometer. See the USDA food safety guidance.
Keep cooked lamb safely
Refrigerate leftovers promptly in shallow containers at 40°F or below, within 2 hours or within 1 hour above 90°F. Use cooked lamb within 3 to 4 days or freeze it. Reheat leftovers to 165°F. Read the USDA lamb handling and storage guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
The lamb cut guide covers ground lamb. Read the skewer and thermometer advice and grill guide before setting up the cooking areas.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.