Description
These Turkish Lamb Kofta Kebabs are flavorful, juicy, and perfect for a quick and satisfying meal. Ground lamb is seasoned with aromatic spices and pistachios, then grilled on skewers and served with a tangy yoghurt sauce, fresh vegetables, and warm pita bread. This delicious kebab recipe brings a taste of Turkish cuisine right to your kitchen.
Ingredients
Scale
For the Kofta Kebabs
- 1 lb / 500g lamb mince (ground lamb, or substitute with beef)
- 1 small onion, grated or minced (about 1/4 cup, white, brown or yellow)
- 1 garlic clove, minced
- 1/4 cup pistachio nuts, ground (Optional)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes)
- 1 tsp black pepper
- 1 tbsp cumin powder
- 1 tbsp red pepper flakes
- 1 tbsp olive oil
For the Yoghurt Sauce
- 3/4 cup plain yoghurt (Greek yoghurt recommended)
- 1 tbsp lemon juice
- 1/2 garlic clove, minced
- Salt and pepper, to taste
To Serve
- Pita bread or Lebanese flatbread, warmed
- Lettuce leaves of choice
- Sliced tomato
- Sliced red onion
- Lemon wedges (optional)
Instructions
- Prepare the Yoghurt Sauce: In a small bowl, mix together the yoghurt, lemon juice, minced garlic, salt, and pepper. Place the sauce in the refrigerator to allow the flavors to develop while you prepare the kebabs.
- Combine Kofta Ingredients: In a large bowl, add the ground lamb, grated onion, minced garlic, ground pistachios (if using), salt, black pepper, cumin powder, and red pepper flakes. Use your hands to gently combine the ingredients without overmixing, ensuring the mixture remains tender.
- Shape the Koftas: Divide the mixture into 8 equal portions. Mold each portion onto skewers, shaping them into elongated patties or logs to hold on the skewers.
- Cook the Kebabs: Heat the olive oil in a large skillet over medium-high heat. Arrange the skewers in the skillet, placing them in alternating directions to fit all at once. Cook for about 8 minutes total, turning occasionally to brown all sides and cook through evenly.
- Prepare the Vegetables: While the kebabs are cooking, slice the tomatoes and red onion to prepare for serving.
- Serve: Remove the kebabs from the skillet and serve immediately with warm pita bread or Lebanese flatbread, lettuce leaves, sliced tomatoes, sliced red onion, and the chilled yoghurt sauce. Add lemon wedges on the side for an extra burst of flavor.
Notes
- Grate or finely mince the onion to help bind the kofta and add moisture without large chunks.
- Ground pistachios add a subtle nuttiness and texture but can be omitted if unavailable.
- Adjust the salt quantity depending on the type of salt used: table salt, kosher salt, or salt flakes.
- Use fresh lemon juice in the yoghurt sauce for the best flavor balance.
- Do not overmix the meat mixture to avoid tough koftas.
- If skewers are wooden, soak them in water for 30 minutes before using to prevent burning.
