Lamb Kofta Recipe

Prepare aromatics

Grate the onion on the fine side of a box grater, then squeeze the pulp in a towel or fine sieve to remove excess moisture. Place grated, drained onion in a bowl.

Mix kofta

In a large bowl combine ground lamb, drained grated onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, cinnamon, smoked paprika, Aleppo/red pepper flakes, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep kofta tender.

Shape onto skewers

Divide the mixture into 6 equal portions. Wet your hands slightly and form each portion into a sausage shape (about 4–5 inches long). Thread each onto skewers, pressing to secure and smooth the surface. Brush lightly with olive oil.

Grill or broil

Preheat a grill or broiler to medium-high. If grilling, oil the grates. Cook the kofta 3–4 minutes per side, turning once, until an instant-read thermometer inserted into the center reads 160°F (71°C) and the exterior has good char. If broiling, place on a foil-lined pan 4–5 inches from heat and broil 3–4 minutes per side, watching carefully to avoid burning.

Rest

Remove kofta from heat and rest 5 minutes on a plate tented loosely with foil.

Toast almonds in a dry skillet over medium heat, swirling, until fragrant and slightly darker, 3–4 minutes. Cool slightly.

In a small food processor or blender combine toasted almonds, harissa paste, Greek yogurt, lemon juice, olive oil, and salt. Pulse until you have a coarse-smooth paste. If too thick, add 1 tablespoon water at a time to reach a drizzling consistency. Taste and adjust salt or harissa for heat.

Transfer sauce to a bowl and refrigerate until ready to serve. Bring to room temperature before plating if chilled.

Combine chopped parsley, chopped mint, sliced scallions, and arugula (if using) in a mixing bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine.

Heat a dry cast-iron skillet or grill pan over high heat. Place lemon halves cut-side down in the pan and cook until deeply charred (2–4 minutes). Remove and reserve for serving.

In a medium saucepan heat butter or oil over medium heat. Add diced onion/shallot and cook until translucent, 3–4 minutes.

Add rinsed rice and stir to coat grains in fat. If using broken vermicelli, add a small handful now and toast lightly until golden (optional). Cook 1–2 minutes to lightly toast the rice.

Add stock, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook undisturbed for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Divide rice pilaf among 4 plates. Place 1–2 lamb kofta skewers per plate on top or beside the rice.

Spoon harissa almond sauce alongside or drizzled over the kofta. Add a small mound of herb salad to each plate and place a charred lemon half for squeezing.

Finish with a sprinkle of sumac and toasted sesame seeds or extra chopped almonds. Serve immediately.