Ingredients:

  • lbs Ground Lamb (20% fat recommended)
  • small Yellow Onion, finely grated
  • /2 cup Fresh Parsley, finely chopped
  • /4 cup Fresh Mint, finely chopped
  • cloves Garlic, minced
  • 1/2 teaspoons Ground Cumin
  • teaspoon Ground Coriander
  • teaspoon Smoked Paprika
  • /2 teaspoon Aleppo Pepper Flakes (or mild chili flakes)
  • teaspoon Salt (Kosher or Sea Salt)
  • /2 teaspoon Black Pepper
  • tablespoon Olive Oil (for kofta mix)
  • Wooden Skewers (soaked if wooden)
  • cup Full-Fat Greek Yoghurt
  • large Lemon
  • small clove Garlic (for dip)
  • teaspoon Extra Virgin Olive Oil (for dip)
  • Pinch Salt and Pepper (for dip)

Instructions:

  1. Prepare Aromatics: Finely grate the onion. Place the grated onion in a fine-mesh sieve and press firmly to extract as much excess liquid as possible. Finely chop parsley and mint.
  2. Combine Ingredients: In a large bowl, combine the ground lamb, squeezed onion, all fresh herbs, minced garlic, ground spices (cumin, coriander, paprika, chili flakes), salt, pepper, and 1 tbsp olive oil.
  3. Mix Carefully: Using your hands, mix the ingredients thoroughly until just combined. Be careful not to overwork the meat.
  4. Chill: Cover the bowl and refrigerate the mixture for a minimum of 30 minutes (up to 1 hour is ideal) to firm up the meat.
  5. Shape the Kebabs: Oil your hands lightly. Divide the chilled mixture into 12 equal portions. Firmly wrap each portion around a skewer, shaping it into a sausage-like oval, about 4-5 inches long. Place shaped kebabs on a lined baking sheet.
  6. Rest: Return the shaped kebabs to the fridge while you prepare the dip (another 15 minutes helps them hold their shape).
  7. Char the Lemon: Slice the lemon in half. Heat a dry, heavy skillet or grill to medium-high. Place the lemon halves cut-side down and cook for 3–4 minutes until deeply charred and caramelised.
  8. Mix Dip: Let the charred lemon cool slightly. Squeeze the juice from the charred half into a small bowl containing the Greek yoghurt, grated garlic, 1 tsp olive oil, salt, and pepper. Whisk until smooth.
  9. Cook: Heat your grill or grill pan to medium-high and lightly oil the surface. Place the kebabs on the hot surface.
  10. Sear and Turn: Cook for 3-4 minutes per side, turning gently, until nicely browned and cooked through (internal temperature 160°F/71°C).
  11. Serve: Remove from heat immediately, let rest for 5 minutes, and serve hot with the Charred Lemon Yoghurt Dip.