Grilled Lamb Kufta
Skewered lamb

Soak 8 wooden skewers in water for 1 hour to ensure that they don’t burn during cooking.

Combine the ground lamb, chopped parsley, cumin coriander, cayenne pepper, half the garlic and ½ teaspoon salt in a bowl, and knead the mixture by hand for a few minutes until the mixture is combined.

Divide the mixture into 16 portions. Wet your hands with cold water and roll each portion into a ball.

Thread 2 balls onto each prepared skewer, molding each ball into an oval shape about 1 ½ -2 inches long. For sauce, combine the dried mint, yogurt and remaining clove of garlic in a bowl.

Season with salt and pepper. Heat a lightly oiled barbecue hotplate until hot, or heat a grill to its highest setting.

Cook the kufta for about 6 minutes, turning once.

Serve the Kufta hot with the sauce for dipping and some lemon wedges for sprinkling.

 

 

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
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13 0z lean ground lamb

1 tablespoon chopped fresh flat-leaf parsley

1teaspoon Ziyad Brand ground cumin

2 tablespoons chopped fresh coriander

Pinch of cayenne pepper

2 cloves garlic, crushed

½ teaspoon dried mint

¾ cup Dana Brand or Ziyad Brand Plain yogurt

Lemon wedges, for serving

 

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