Grilled Lamb Kefta

cilantro coriander cumin fennel grill barbecue middle eastern mint parsley pita summer tahini yogurt lamb

Dawn Perry

6 Servings

Source

Ingredients

1 teaspoon fennel seed

1 teaspoon cumin seed

1 medium onion, chopped

4 garlic cloves, chopped

1 cup fresh flat-leaf parsley leaves

1 cup fresh cilantro leaves and tender stems, plus more for serving

1 cup fresh mint leaves

1 teaspoon ground coriander

Kosher salt, freshly ground pepper

1½ pounds ground lamb

2 tablespoons olive oil, plus more for grill

¼ cup plain Greek yogurt

¼ cup tahini

Lemon wedges, for serving

Warm pita, for serving

Method

Toast fennel and cumin seeds in a small dry skillet, over medium-high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Transfer fennel and cumin to a food processor along with onion, garlic, parsley, cilantro, mint, and coriander, and process until very finely chopped, scraping down sides of bowl as needed. Transfer mixture to a large bowl, add lamb, season with salt and pepper, and, using your hands, gently mix together until evenly combined. Chill mixture at least 1 hour.

DO AHEAD: Lamb mixture can be made up to 1 day ahead; keep chilled.

Prepare grill for medium-high heat and lightly oil grill grates. Divide lamb mixture into 8 portions. Form each portion into a 5”-long sausage shape. Insert a metal skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through (do not overcook or the kefta will be dry), 8–10 minutes.

Meanwhile, mix together yogurt, tahini, and ¼ cup water in a small bowl until smooth; season with salt and pepper.

Serve kefta with yogurt sauce, cilantro, and lemon wedges. Serve with warm pita.