RESET360 with Camille McLaughlin
Lunch

Cumin-Spiced Lamb Kofta with Tahini Sauce

Ground lamb kneaded with onion, parsley, cumin, and cinnamon, shaped onto skewers and grilled, served with lemony tahini and a cucumber and tomato salad.

Why you'll love Cumin-Spiced Lamb Kofta with Tahini Sauce

Kofta are the spiced meat skewers of the Middle East, and lamb makes the best of them. Ground lamb kneaded with grated onion, parsley, garlic, cumin, coriander, and a pinch of cinnamon turns fragrant and juicy, and pressed onto skewers and grilled, it chars at the edges and stays tender inside.

Kneading is the step that holds them together. Working the mixture with your hands for a full minute makes it sticky, so the kofta cling to the skewers and stay in one piece on the grill. Grating the onion rather than chopping it adds moisture and flavor without chunks that would break the kofta apart. A lemony tahini sauce and a quick cucumber and tomato salad finish the plate.

They grill in 10 minutes, they are good warm or cold, and they make a lunch that tastes like a vacation.

Quick overview: This Cumin-Spiced Lamb Kofta with Tahini Sauce takes 25 min of hands-on time and about 35 min in all and makes 4 servings, each 2 kofta with sauce and salad. You'll need a grill or grill pan.

Jump to recipe

Grilled lamb kofta with tahini sauce and cucumber tomato salad
Prep 25 minCook 10 minTotal 35 minServes 4Serving 2 kofta with sauce and saladYou'll need Grill or grill pan

Ingredients

  • 1 1/4 lb ground lamb
  • 1 small onion, grated on the large holes of a box grater
  • 1/2 cup finely chopped parsley, divided
  • 4 cloves garlic, minced, divided
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • 1 1/4 tsp fine sea salt, divided
  • 1/4 cup tahini Label: sesame seeds, and salt if any
  • 3 tbsp fresh lemon juice, divided
  • 1 small English cucumber, diced
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 tbsp olive oil, plus more for the grill
  • Make it from scratch: Tahini Sauce

Instructions

  1. Squeeze the onion: Put the grated onion in a clean towel and squeeze out its juice. Too much liquid makes the kofta fall apart.
  2. Knead: In a large bowl, combine the lamb, onion, 1/3 cup of the parsley, three of the garlic cloves, the cumin, coriander, cinnamon, red pepper flakes, and 1 teaspoon of the salt. Knead with your hands for a full minute, until the mixture turns sticky and holds together.
  3. Shape: Divide into 8 portions. With wet hands, press each around a skewer into a log about 5 inches long, or shape them into ovals if you are not using skewers. Refrigerate for 15 minutes so they firm up.
  4. Make the tahini sauce: Whisk the tahini with 2 tablespoons of the lemon juice and the remaining garlic clove, then whisk in cold water a tablespoon at a time until smooth and pourable.
  5. Grill: Heat a grill or grill pan to medium-high and oil the grates. Grill the kofta for 8 to 10 minutes, turning every 2 minutes, until charred in spots and they reach 160°F (71°C).
  6. Make the salad and serve: Toss the cucumber and tomatoes with the olive oil, remaining tablespoon of lemon juice, remaining parsley, and remaining 1/4 teaspoon of salt. Serve the kofta with the salad and tahini sauce.

Storage and leftovers

Refrigerate cooked kofta for up to 4 days, the tahini sauce for up to 5 days, and the salad for a day.

Reheat kofta in a 350°F (175°C) oven for 8 to 10 minutes, or eat them cold. Uncooked kofta freeze well for up to 3 months.

Variations

  • Beef: Use ground beef in place of the lamb, or half and half.
  • Mint: Use half mint and half parsley for a fresher flavor.
  • Yogurt sauce: Serve with whole-milk Greek yogurt stirred with grated cucumber and garlic in place of the tahini.
  • Oven-baked: Bake on a rack set over a sheet pan at 425°F (220°C) for 15 to 18 minutes.

Notes and tips

  • Knead well: A full minute of kneading is what keeps kofta on the skewers.
  • Soak wooden skewers: Soak them in water for 30 minutes so they do not burn.
  • Wet your hands: Wet hands keep the meat from sticking as you shape.
  • Chill before grilling: A short chill firms the kofta so they hold their shape.

Nutrition and mindful eating

  • Lamb is a rich source of protein, iron, zinc, and vitamin B12.
  • Cumin, coriander, and cinnamon bring warmth and depth, so the kofta taste rich with very little salt.
  • Tahini adds healthy fat and calcium, and its lemony sauce brightens the rich lamb.
  • Cucumber, tomatoes, and parsley fill the plate with fresh vegetables and vitamin C.
  • As you eat, notice the warm spices in each bite, and pay attention to how a lunch with real protein and fat keeps you steady and satisfied.

Frequently asked questions

Have a question about this Cumin-Spiced Lamb Kofta with Tahini Sauce? Start here, with the questions people ask most.

Why do my kofta fall apart?

The mixture was too wet or not kneaded enough. Squeeze the onion dry and knead for a full minute.

Can I make them without skewers?

Yes. Shape them into ovals and grill or pan-fry them.

Can I make them ahead?

Yes. Shape them up to a day ahead and refrigerate, or freeze them uncooked for up to 3 months.

What can I serve with them?

The cucumber salad, the tahini sauce, a handful of olives, and pickled onions.

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Tags: Lunch, Levantine, Dairy-Free