Kofta is middle eastern BBQ food, similar to kebabs with speared and grilled meat. Lamb is typically the meat of choice and takes on all the best flavors you may recognize from a Mediterranean gyro. I’ve paired this kofta with sweet and savory onion relish. Grilled Lamb Koftas with Onion Relish is a dinner party delight, easy to make, full of flavor, with the right balance of simplicity and a certain rustic elegance to make them fantastic. Here’s how to do it…
Ground lamb has a kind of innate richness, some might say gamey but that kind of earthy flavor can be tempered by the spices that are added. I’m using warm spices like cumin, ginger, and coriander, along with a savory sweetness from minced red onions and finely chopped pistachios. When making any kind of meat mixture, moisture is essential and here, the ground pistachios and onions will add flavor and moisture to keep the meat nice and tender.
Once the meat is mixed, it’s time to skewer. I like to use an ice cream scoop to help measure the meat into equal parts, so for each skewer, I’ll use three scoops of the lamb mixture. This is also a nice way to create a kind of natural separation in the meat so it comes off the skewer easily once it’s cooked. Gently press and shape the meat evenly onto the skewer and set aside. The skewers will then go into the freezer for about 15-20 minutes; this helps them to hold their shape while grilling.
Next up, the onion relish and the time that the meat is chilling is the perfect opportunity to get the relish going. This couldn’t be more simple (and simply delicious); the onions go into a sauté pan with olive oil to slowly caramelize and render down. After about 10 minutes, I’ll add the red pepper jelly, vinegar, and lemon zest. Now, don’t worry about the pepper jelly being too hot – meaning spicy. It falls into a nice sweet-spicy category that won’t burn your tastebuds; rather, it adds a nice savory warmth. The onion relish will just simmer away while the lamb koftas are on the grill, you’ll just need to stir occasionally but for the most part, let it simmer and become sensational.
I like to use a grill pan for the lamb skewers but don’t worry if that’s not one of your kitchen items; a pan sear or even a flat top will also work, as long as you have room for the length of the skewers. The meat will cook fairly quickly, just a few minutes on each side should do the trick. Once the skewers are cooked, it’s eating time! The onion relish has become a rich purply-red color, with a sweet spice that pairs beautifully with the lamb meat. And that’s it! A gorgeous dip to complement the tender and flavorful lamb kofta. Enjoy!
Grilled Lamb Kofta with Onion Relish is from the Middle Eastern BBQ menu at Table for 12. It is served with Za’atar Flatbread, Shawarma Roasted Cauliflower, Roasted Carrots with Labneh, and a Raspberry Pistachio Pudding (Malabi).
Grilled Lamb Kofta with Onion Relish
For the koftas:
- 1 1/2 lbs. ground lamb
- 1 cup red onion, minced
- 2/3 cup pistachios, chopped finely
- 1/3 cup parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground allspice
For onion jam:
- 2 tablespoons olive oil
- 2 cups red onion, sliced
- 1/2 cup red pepper jelly
- 1/2 cup white vinegar
- 1/2 teaspoon lemon zest
- 1/2 lemon, juiced
- Kosher salt & freshly cracked black pepper, to taste
Preparation
- Process the red onions, parsley, and pistachios in a food processor until everything is evenly minced. Use a spatula to get the sides.
- In a bowl, combine cumin, ginger, salt, pepper, cinnamon, coriander, cayenne, and allspice until mixed.
- Mix ground lamb, red onion mince, and spice blend in a large mixing bowl until lamb mixture is thoroughly combined.
- Scoop 3 kofta onto a skewer (an ice cream scoop is a good unit of measurement) and shape around the skewer, then place onto a parchment-lined sheet tray. Freeze kofta for 15 minutes.
- Place a sauté pan over medium heat and add olive oil and red onions. Cook onions for 10 minutes or until golden, then add jam, vinegar, and lemon zest.
- Reduce heat to low and simmer onion jam for 20 - 25 minutes until thickened. Set aside.
- Preheat the oven pan over high heat and brush the pan with vegetable oil. Sear the kofta for 3 - 4 minutes on 3 sides.
- Serve with the onion relish over top or on the side. Enjoy!
This recipe is from the Middle Eastern BBQ menu at Table for 12.
