Ingredients:

  • 5 lbs / 680 g Ground Lamb (preferably 80/20 fat ratio)
  • 1 medium Yellow Onion, finely grated or pulsed in a food processor
  • 4 cloves Garlic, minced
  • ½ cup / 60 g Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 tbsp / 30 ml Fresh Parsley, finely chopped
  • 1 tsp / 5 g Ground Cumin
  • 1 tsp / 5 g Ground Coriander
  • ½ tsp / 2.5 g Smoked Paprika
  • ¼ tsp / 1 g Ground Cinnamon
  • ½ tsp / 2.5 g Dried Oregano
  • 1 tsp / 5 g Fine Sea Salt
  • ½ tsp / 2.5 g Freshly Ground Black Pepper
  • 2 tbsp / 30 ml Olive Oil (for brushing kofta before cooking)
  • 7 oz / 200 g Block Feta Cheese, drained (full-fat recommended)
  • ½ cup / 120 g Plain Full-Fat Greek Yoghurt
  • 1 tbsp / 15 ml Lemon Juice (freshly squeezed)
  • 1 tbsp / 15 ml Extra Virgin Olive Oil (for the dip)
  • ¼ cup / 60 ml Fresh Mint Leaves, finely chopped
  • 1 tbsp / 15 ml Extra Virgin Olive Oil (for the relish)
  • 1 tsp / 5 ml Lemon Zest
  • Pinch of Sea Salt (for the relish)

Instructions:

  1. Prepare and Chill the Kofta Mixture: In a mixing bowl, combine the ground lamb, grated onion (squeeze out excessive moisture), minced garlic, beaten egg, Panko breadcrumbs, parsley, and all the spices (cumin, coriander, paprika, cinnamon, oregano, salt, and pepper). Using clean hands, mix gently until just combined. Do not overwork the meat. Cover and refrigerate for a minimum of 30 minutes to help the flavors meld and the mixture firm up.
  2. Make the Whipped Feta Dip: Place the drained feta, Greek yoghurt, lemon juice, and olive oil into a food processor. Process until the mixture is completely smooth and creamy, scraping down the sides as necessary. Transfer to a serving bowl and refrigerate until ready to serve.
  3. Form the Kofta: Divide the chilled lamb mixture into 12 equal portions. Gently mould each portion around a soaked wooden skewer into an elongated cylinder shape (about 4 inches long). Create a small, shallow indent running lengthwise down the center of each kofta using your thumb; this ensures even cooking.
  4. Cook the Kofta: Preheat a grill or heavy grill pan to medium-high heat. Brush the raw kofta with the remaining olive oil to encourage char. Place the kofta on the hot grill. Cook for 3-4 minutes per side (four sides total), turning gently, until beautifully browned and cooked through (internal temperature should register 165°F / 74°C). Remove from heat and allow them to rest briefly (3 minutes).
  5. Finish and Serve: Prepare the Lemon-Mint Relish by whisking together the chopped mint, lemon zest, olive oil, and a pinch of salt. Spoon the chilled Whipped Feta Dip onto a large platter. Place the rested kofta skewers on top or alongside the dip, drizzle the Lemon-Mint Relish over the kofta, and serve immediately.