Lamb Kofta Skewer Platter

Name: Lamb Kofta Skewer Platter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 3.6 lb ground lamb; 1 whole yellow onion; 1/2 cup fresh parsley; 1.8 tsp ground cumin; 1.8 tsp ground coriander; 7/8 tsp smoked paprika; 4 cloves garlic cloves; 1 3/4 cups Greek yogurt; 2.8 tbsp lemon juice; 10.7 pieces flatbread; 1 3/4 cups cherry tomatoes; 1 whole red onion

Spiced lamb skewers with yogurt sauce and flatbread for ten

Prep: 30 min
Cook: 15 min
Serves 8
Difficulty: medium

Ground lamb mixes with onion, parsley, and warm spices, then grills on skewers until charred outside and juicy inside. Serve with tzatziki-style yogurt sauce, grilled flatbread, tomatoes, and pickled onions.

Why crews like it: Kofta skewers are hand-held, flavorful, and feel like a cookout with purpose. Lamb brings variety to halls stuck on chicken-and-beef rotation, and skewers portion cleanly for ten hungry firefighters.

520Cal

34gProtein

28gCarbs

32gFat

Ingredients

3.6 lb ground lamb
1 whole yellow onion
1/2 cup fresh parsley
1.8 tsp ground cumin
1.8 tsp ground coriander
7/8 tsp smoked paprika
4 cloves garlic cloves
1 3/4 cups Greek yogurt
2.8 tbsp lemon juice
10.7 pieces flatbread
1 3/4 cups cherry tomatoes
1 whole red onion

Instructions

Mix kofta: Combine lamb, drained onion, parsley, garlic, cumin, coriander, paprika, salt, and pepper. Mix gently and chill 30 minutes.
Form skewers: Shape meat into logs around skewers about 6 inches long. Press firmly so meat adheres.
Make yogurt sauce: Whisk yogurt, lemon juice, minced garlic, salt, and chopped cucumber if available.
Grill kofta: Grill skewers over medium-high heat 10–12 minutes, turning often, until charred and 165°F internal. Target oven/smoker temperature: 400°F.
Platter and serve: Slide kofta off skewers onto platters or serve on skewers with warm flatbread, tomatoes, pickled onion, and yogurt sauce.

Tonight's spread

Lamb kofta with flatbread, yogurt sauce, tomatoes, and pickled onions.
Simple herb salad with lemon dressing.

Hall tips

A little soaked breadcrumbs in the mix helps bind if lamb is very lean.
Sumac sprinkled at service adds classic tang.
Offer harissa for crews who want more heat.

Meal prep

Chill formed kofta 30 minutes before grilling so they hold shape. Soak wooden skewers if using. Yogurt sauce improves after an hour in the fridge.

Leftovers

Crumble kofta into hummus bowls with cucumbers.
Reheat in pita with tzatziki for quick lunch.

Grill
Metal or soaked wood skewers
Mixing bowl
Instant-read thermometer
Platters