Middle Eastern Lamb Kofta Kebabs

Prep Time: 20 Mins

Cook Time: 8 Mins

Total Time: 28 mins

Serves: 4

Kofta are skewers of highly seasoned ground meat, grilled and folded into soft pita or naan. This Middle Eastern version uses savory ground lamb, seasoned with shawarma seasoning, parsley, and lemon. Kofta are so easy to make- just shape the meat mixture around the skewers and grill! Onion slices are grilled alongside, then both are served in warm pita, drizzled with lemon-garlic yogurt sauce. There's a whole world of delicious ground meat dishes out there to take you away from the same old burgers and meatballs- kofta is the perfect way to get started!

Ingredients

Swap Protein

Thomas Farms Ground Lamb

1 pound Thomas Farms® Ground Lamb
½ cup diced onion
¼ cup plus 2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon shawarma seasoning or garam masala
1 ½ teaspoons garlic powder
1 cup plain Greek yogurt
1 onion, peeled and cut crosswise into 4 thick slices (secure the slices for grilling by inserting toothpicks before slicing, then slice between toothpicks)
4 pieces pita bread or naan, warmed

Instructions

Mix the lamb, onion, ¼ cup parsley, 1 tablespoon lemon juice, the lemon zest, shawarma seasoning and ½ teaspoon garlic powder, if desired, in a large bowl. Season the mixture with salt and pepper. Divide the lamb mixture into 4 portions. Shape each portion to resemble a sausage, then thread each onto a wooden skewer (or you can form each portion into a sausage shape right on the skewer). Place the kebabs on a plate, cover and refrigerate until ready to cook.
Stir the yogurt, remaining 1 teaspoon garlic powder, 2 tablespoons parsley and 2 tablespoons lemon juice in a bowl. Cover and refrigerate until ready to serve.
Lightly oil the grill rack and heat the grill to high. Place the kebabs and the sliced onions on the grill. Grill the kebabs and onions for 8 minutes or until the lamb mixture is cooked through and the onions are tender-crisp, turning over halfway through the grilling time (turn the onions carefully).
Use the pita breads to remove the lamb from the skewers (fold the pita in half to hold the lamb while you slide the skewer out). Serve the lamb in the pita breads with the grilled onions, drizzled with the yogurt mixture.

Substitution Tip: Use any of your favorite Thomas Farms® Ground Meats (Beef, Meatloaf Mix, Pork, or Veal).

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 pound Thomas Farms® Ground Beef
½ cup diced onion
¼ cup plus 2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon shawarma seasoning or garam masala
1 ½ teaspoons garlic powder
1 cup plain Greek yogurt
1 onion, peeled and cut crosswise into 4 thick slices (secure the slices for grilling by inserting toothpicks before slicing, then slice between toothpicks)
4 pieces pita bread or naan, warmed

Instructions

Mix the beef, onion, ¼ cup parsley, 1 tablespoon lemon juice, the lemon zest, shawarma seasoning and ½ teaspoon garlic powder, if desired, in a large bowl. Season the mixture with salt and pepper. Divide the beef mixture into 4 portions. Shape each portion to resemble a sausage, then thread each onto a wooden skewer (or you can form each portion into a sausage shape right on the skewer). Place the kebabs on a plate, cover and refrigerate until ready to cook.
Stir the yogurt, remaining 1 teaspoon garlic powder, 2 tablespoons parsley and 2 tablespoons lemon juice in a bowl. Cover and refrigerate until ready to serve.
Lightly oil the grill rack and heat the grill to high. Place the kebabs and the sliced onions on the grill. Grill the kebabs and onions for 8 minutes or until the beef mixture is cooked through and the onions are tender-crisp, turning over halfway through the grilling time (turn the onions carefully).
Use the pita breads to remove the beef from the skewers (fold the pita in half to hold the beef while you slide the skewer out). Serve the beef in the pita breads with the grilled onions, drizzled with the yogurt mixture.