Greek Lamb Kofta, Grilled

Contains: Potentially, dairy as a topping.  Is:  Paleo, Whole30 (if you leave off the yogurt, or use coconut yogurt), quick and easy.  

Greek, lamb kofta, yogurt, kebab, recipe

Greek Lamb Kofta

I have some ground lamb left from a half-lamb I purchased some months back.  While I had some ideas for it, lamb kofta turned up as a great Greek idea, to carry on the Greek theme of a recent Friday.  And this is simple, unlike, say, a lamb moussaka.  (Which is something I want to try when I defrost the next pound of ground lamb…)

recipe, kofta, lamb, Greek

Ready for cooking. The lamb should hold onto skewers, whether metal or wood. Don’t over-manipulate.

If you are doing a Whole30, or need to avoid lactose, you can omit the yogurt topping, or switch to coconut yogurt.  I used the leftover Greek yogurt from a recent recipe.  (I like yogurt, but.  I prefer Stonyfield regular, or goat yogurt, for regular consumption, over the Greek variety – although that is far preferable to the Dannonite types of extruded semi-solid plastic.  I’ve also decided Phage is a better brand for my taste buds than Chobani – so… just maybe after today, I WILL start buying their Greek yogurt for regular consumption!)

recipe, lamb, kofta, skewers, Greek

Grilling on the George Foreman. (I had to run the fourth one afterwards.) It’s quick!

Here’s a list of my Greek dishes (that I’ve blogged about) to date:

I definitely see there are a few more recipes I want to add to my repetoire.  For the dinner party I made the lamb dolmas for, the adjacent vegetarian dolmas didn’t make the cut.  They were okay, but not great.  Need to re-visit!   Also want to try my favorite Greek dish of all time, a good spanakopita!  And I must not forget the awesome avgolemono soup.  AND a true Greek salad

If I ever had to lock myself into just ONE European cuisine… yep, it would be Greek.

Greek, lamb, kofta, recipe, yogurt

Off the skewers

Anyhow, this dish here is simple.  Ground lamb (goat, if you can find it) and an array of Greek seasonings, a grill of whatever sort, and some skewers.  Yogurt with lemon juice if desired!  Or, get a true tzakziki sauce going!

Let’s get started!

Prep Time:10-15 minutes.
Setting Time: 1-2 hours.
Cook Time: 6-7 minutes.
Rest Time: 2 minutes.
Serves: 2-4.  One or two skewers per person.
Cuisine: Greek.
Leftovers?: Yes.  And you can also freeze leftover skewers prior to cooking, with a tight plastic wrap.

The Kebabs: 

  • 1 pound ground (minced) lamb
  • 2 large shallots, minced.
  • 2 garlic cloves, crushed / minced.
  • 2 teaspoons lemon juice
  • 1 teaspoon dried mint
  • 3/4 teaspoon coarse sea or Himalayan salt
  • 1/2 heaping teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon lemon zest

The Topping:

  •  plain Greek yogurt, full-fat.
  • 1/4 of a lemon, as lemon juice
  • 2-3 teaspoons chopped dill leaf
  • 1/4 teaspoon dried oregano
  • 1 teaspoon chopped parsley (optional)

Alternatively, you can use a full-out Tzatziki for the topping!  (I simply didn’t have any cuke to hand, and as noted elsewhere, I can no longer Shop at Whim…)

Mix all the seasonings for the kebabs together in a bowl, minus the lamb.  Add the lamb and gently combine – hands will be the best.  Do not overmix.

Put this in the fridge for an hour or two.

Make the topping, whether the simple yogurt one here, or the Tzatziki I (or others) have provided recipes for.

Put that in the fridge, too.

ALL RIGHT> TIME TO COOK!

If using wooden skewers, soak them about 30 minutes prior to use in a tub of water, to prevent burning and the like.

Take four skewers, and put about 1/4 pound of the lamb mixture gently around each skewer.  Spread the mixture up and down the skewer as you desire.  You can make one, two, or three lumps of meat on each skewer – your discretion.  Don’t make them too thick, you want to keep them thin enough that they will cook through, but thick enough they will remain adhered to the skewers.  I found no thicker than an inch around.

Use a pre-heated charcoal or propane grill, or as I did, a George Forman electric grill.  Place the skewers over the hot section of the grill, close the grill, and cook.  (Lid down.)  The outdoor grills will cook for about 3-4 minutes each side, and the George Forman will be about 2-3 minutes each side.

Remove, serve.  Provide the yogurt / tzatziki for people to help themselves.  A great serving side is a good Greek salad.  Or perhaps that Spanakorizo mentioned above.

lamb, kofta, recipe, yogurt

Appearing at Fiesta Friday, co-hosted by Liz @ spades, spatulas & spoons.  And at Full Plate Thursday.  Also at What’s for Dinner (Sunday Link-Up).

 

 

 

 

 

 

 

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Meats and tagged , , , , , , . Bookmark the permalink.

6 Responses to Greek Lamb Kofta, Grilled

  1. Sounds great, Diann. I don’t cook lamb a lot, but when I do my husband and son always like it, so I should do more.Saving this for now to make later, thanks!

  2. Miz Helen says:

    I love Lamb, wish it was more available here. Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s