Grilled Lamb Kofta Skewers with Garlicky Herb Yogurt and Sumac Onions

Ingredients

• 1 lb ground lamb (85/15)
• 1/2 medium yellow onion, grated on the large holes of a box grater and squeezed very dry
• 3 cloves garlic, finely minced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne, optional
• 1 cup whole-milk Greek yogurt
• 1 small clove garlic, grated
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill or mint, chopped
• 1/4 tsp kosher salt, for the yogurt
• 1/2 red onion, very thinly sliced
• 1 tsp sumac (or the finely grated zest of 1/2 lemon; optional)
• 1 tbsp olive oil
• 1 lemon, halved, for charring
• Warm pita or flatbread, to serve
• Neutral oil, for the grill grates
• 8 metal skewers (or wooden skewers, soaked)

Steps

1. 1

   If you are using wooden skewers, soak them in water for 15 minutes so they do not scorch on the grill. Metal skewers can go straight to work. Meanwhile, heat a grill or grill pan to medium-high.

2. 2

   Grate the onion and wring it out firmly in a clean kitchen towel until barely any liquid comes out. Wet onion steams the meat and loosens the bind, which is why kofta can crumble off the skewer.

3. 3

   In a bowl, combine the lamb, squeezed onion, minced garlic, parsley, mint, cumin, coriander, paprika, salt, pepper, cinnamon, and cayenne. Mix with your hands just until it comes together. Overworking it makes the kofta dense instead of tender.

4. 4

   Divide the mixture into 8 portions. With damp hands, press and mold each portion around a skewer into a log about 5 inches long, squeezing gently so it grips the skewer. Chill for 10 minutes if time allows. Firmer kofta holds its shape better over the heat.

5. 5

   Stir together the yogurt, grated garlic, lemon juice, dill, and 1/4 teaspoon salt. Separately, toss the sliced red onion with the sumac, olive oil, and a pinch of salt. Let it sit and soften while the grill finishes heating.

6. 6

   Oil the grates well. Lay the skewers down and grill undisturbed for 4 minutes. When they release cleanly and have a dark char, turn once and cook for 4 to 6 minutes more, moving them to a cooler spot if they brown too quickly. Check the center of the thickest kofta with an instant-read thermometer and cook until it reaches 160°F. Add the lemon halves cut-side down for the last 2 minutes.

7. 7

   Smear the garlicky yogurt across a platter, lay the kofta on top, and pile on the sumac onions. Squeeze the charred lemon over everything and serve with warm pita. The juices soaking into the bread are the entire point.