Gourmet Minutes – Lamb Kofta

On this segment of Gourmet Minutes with Mallory, Chef Karla Lawrence shows us how to make Grilled Lamb Kofta with Yogurt Garlic Dipping Sauce:

Grilled Lamb Kofta


  • 1/2 cup pine nuts
  • 4 garlic cloves, peeled
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/12 pounds ground lamb
  • 1/2 cup grated onion, drained
  • 1/3 cup minced fresh parsley
  • 1/3 cup minced fresh mint
  • 1/12 teaspoons unflavored gelatin


  1. Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  2. Grill turning frequently until all sides are cooked thru (about 8-10 minutes) or bake in a 350 degree oven on a wire rack for 12- 14 minutes. (This mixture can also be pattied out into sliders or burgers or meatloaf) Serve with Yogurt Garlic Sauce or Tzatziki and with Pita Bread)

Yogurt Garlic Dipping Sauce


  • 1 cup plain whole milk Greek Yogurt
  • 2 Tablespoons Fresh lemon juice
  • 2 Tablespoons Tahini
  • 1 garlic clove
  • 1/2 teaspoon salt
  • Fresh cracked black pepper to taste

In a food processor, mix all ingredients together until smooth. Can be refrigerated for 3-4 days. Great as a dipping sauce or for drizzling across Meats and Veggies.

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