Creating the kofta on skewers as kebabs help to take a lot of the mess and fuss out of making these involved dishes. The texture and shape are suggestive to what you would want in a traditional kofta pita bite. Each skewer easily slides off to create a perfect serving of Kofta goodness.
Spiced Kofta Kebabs
Create delicious Mediterranean inspired Kofta Kebabs perfectly spiced with this recipe!
For the kebabs
- 1 lbs ground lamb
- 1/3 cup panic breadcrumbs
- 1 tbsp fresh thyme leaves
- 2 tbsp ground cumin
- 1 tsp Bourbon Smoked Chili Powder (plus extra for dusting)
- 1 tsp Bourbon Smoked Sea Salt
- 1/2 tsp Bourbon Smoked Pepper
- zest from 1 lemon
- 6 pita breads
- bibb lettuce or other soft lettuce leaves
- mint leaves, for garnish
- 6 wooden or metal skewers
for the tzatziki sauce
- 1 cup plain yogurt (not Greek)
- 1 cup grated cucumber
- 1 1/2 tsp Bourbon Smoked Salt
- 1/2 tsp Bourbon Smoked Pepper
Prep
If using wooden skewers, place them in a bowl of water to soak.
Light or heat a grill to medium-high heat.
tzatziki sauce method
In a small bowl, combine all the ingredients for the tzatziki sauce.
Keep refrigerated until ready to use.
kebab method
In a large bowl, combine the lamb with the breadcrumbs, spices, and lemon zest.
Mix well.
Divide the mixture into six equal portions.
With damp hands, shape the meat around and along each skewer into long “fingers” of equal thickness.
Lay the kebabs on the grill and cook for 8-10 minutes, turning frequently, until cooked through and nicely charred.
Remove from grill and dust with a little extra chili powder.
Set aside to rest for a few minutes.
In the meantime, lay the pitas on the grill to warm for 30 seconds on each side.
Assemble the kebabs.
Spread a spoonful of tzatziki sauce on a pita.
Lay one or two lettuce leaves on top.
Remove the lamb from one skewer and lay on top of the lettuce leaves.
Fold pita in half to eat. Serve with extra sauce, if desired.
