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Bob's Kabobs
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Spiced lamb kofta kabobs with garlicky lemon yogurt sauce - ideal for grilling season!
Ingredients:
  • 2 teaspoons ground cumin
  • 0.5 teaspoon ground coriander
  • 2 teaspoons Aleppo chile flakes
  • 1.5 teaspoons kosher salt
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
  • 1 teaspoon ground sumac
  • 1 pound ground lamb
  • 8 bamboo skewers
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, crushed
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 0.25 cup water, or as needed
Instructions:
  • Prepare the spice blend: Mix cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a bowl until well combined. Reserve one-third of the mixture in a separate bowl and stir in sumac.
  • Prepare the lamb mixture: Combine the remaining spice blend, ground lamb, and cold water in a mixing bowl. Mix by hand until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour. Submerge bamboo skewers in water to soak during this time.
  • Take the meat out of the fridge and shape it into eight equal-sized meatballs with damp hands. Skewer each meatball through the center and mold them into 3-inch long ovals. Taper the ends with your fingers to a point where they touch the skewer. Chill on a plate for about 30 minutes or until you're ready to grill.
  • Prepare the flavorful yogurt sauce by whisking together Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup of water in a bowl until it forms a smooth and well-combined mixture. Chill in the refrigerator until serving time.
  • Fire up the outdoor charcoal grill until it reaches a medium-high heat.
  • Sprinkle the reserved spice blend evenly over the kabobs after taking them out of the refrigerator.
  • Grill kabobs over charcoal until golden brown and cooked through, about 10-12 minutes. Ensure the internal temperature reaches at least 135°F (57°C) using an instant-read thermometer. Serve with yogurt sauce.

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