Lamb Kofte Recipe

Prepare vegetables and aromatics

If you haven't already roasted the red bell pepper, char it directly over a gas flame or under a hot broiler until blackened on all sides, then place in a bowl and cover for 10 minutes. Peel, remove seeds and finely chop until you have about 1 cup. Finely grate or mince the onion and squeeze out excess moisture using a clean kitchen towel or paper towel. Finely chop the parsley and mint. Mince the garlic.

Combine ingredients

In a large mixing bowl place the ground lamb and the finely chopped tail fat. Add the roasted red pepper, grated onion, parsley, mint (if using), minced garlic, cumin, coriander, paprika, Aleppo/red pepper flakes, salt, black pepper and baking soda (if using). Using clean hands, mix gently but thoroughly for about 2–3 minutes until the mixture is uniformly combined and slightly tacky — avoid overworking so it doesn't become dense.

Chill the mixture

Cover the bowl and refrigerate for 30–60 minutes. Chilling firms the mixture and helps the köfte hold on the skewers when shaping and grilling.

Shape on skewers

Preheat your mangal, grill or barbecue to medium-high (around 400–450°F / 200–230°C). If using wooden skewers, soak them in water for at least 30 minutes. Divide the meat mixture into 8 equal portions. Wet your hands slightly to prevent sticking. Take each portion and mold it around a skewer into an elongated sausage shape about 5–6 inches (12–15 cm) long and 1–1.25 inches (2.5–3 cm) thick, pressing firmly so it adheres to the skewer. Brush each kebab lightly with olive oil to help prevent sticking and promote browning.

Grill

Place the skewers over direct medium-high heat. Grill for about 4–5 minutes per side, turning once or twice, until a nice char forms and the internal temperature reaches 70°C (160°F) for well-done lamb (or 65°C / 150°F if you prefer slightly less). Baste once with a little olive oil while cooking if the meat looks dry. Avoid overcooking to keep them juicy. Total grilling time ~9–12 minutes depending on thickness and heat.

Rest

Remove from the grill and let the köfte rest for 3–5 minutes on a plate tented loosely with foil to allow juices to redistribute before serving.

While the köfte chills or grills, prepare the rice. In a medium saucepan, melt the butter or heat the oil over medium heat. Add the rinsed rice and stir for 1–2 minutes to coat the grains and lightly toast. Add 3.5 cups water and 1 teaspoon salt, bring to a boil. Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let stand covered 5 minutes, then fluff with a fork.

Assemble the salad by combining mixed greens, diced tomato, diced cucumber and sliced red onion in a bowl. Drizzle with 2 tablespoons olive oil and 1 tablespoon red wine vinegar or lemon juice. Season with salt and pepper to taste and toss gently. Arrange lemon wedges on the platter for squeezing over the köfte.

To serve: place a bed of rice on each plate, set 2 skewers of lamb köfte on top or alongside, and add a portion of salad. Garnish with extra chopped parsley and lemon wedges. Serve hot.