Michelle prepared this dish, combining lamb kofta with zucchini “pasta” and heirloom tomatoes. The author notes preferring rare lamb chops while Michelle favors more thoroughly cooked lamb from less gamey cuts. This recipe satisfied both preferences.
What is Kofta?
Kofta represents a type of meatball from the Middle East and Asia. The Urdu word koftah literally translates to “pounded meat,” reflecting traditional preparation methods using mortar and pestle, now replaced by modern meat grinders and food processors.
Kofta Ingredients
- 1 lb ground lamb
- 1/2 onion, grated
- 1/4 cup bread crumbs (Panko recommended)
- 2 garlic cloves, crushed and chopped
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- Kabob skewers
Preparation Instructions
Combine all ingredients in a large bowl, mixing thoroughly by hand. Oil skewers before use. Form meat into cigar shapes wrapped around skewers, ensuring firm adhesion. Add additional bread crumbs if mixture appears too wet.
Grilling Method
Cook over lump charcoal in the white ash stage for approximately 6 minutes, rotating frequently. If excessive charring occurs before internal cooking completes, remove kofta from skewers, transfer to baking tray, and finish at 250F.
Stovetop Method
Heat 1/2 teaspoon oil in cast iron skillet over medium-high heat. Cook in batches, rotating for browning on all sides.
Side Dish
The zucchini “pasta” side incorporated heirloom tomatoes from the garden, tossed with oil and garlic.