2 ground lamb
5 baby radishes halved or quartered depending on size
8 young carrots (peeled and cut lengthwise)
0.25 Greek yogurt
half and half
1 tsp. sugar
kosher salt for taste
3 tbsp. olive oil
0.5 tsp. sumac
0.5 tsp. sesame seeds
0.5 tsp. oregano
kosher salt and fresh ground black pepper
1 tsp. salt
2 tbsp. cilantro
2 tbsp. mint
1 heaping tsp. diced green chiles (serranos are fine)
2 diced white onion
1 tbsp. minced fresh ginger
1 tbsp. minced fresh garlic
0.5 tsp. garam masala
0.5 tsp. cumin
0.25 tsp. turmeric
0.5 tsp. chili powder
drizzle of olive oil
1 Food Prep
Prepare your raita by simply whisking together the ingredients.
- Now it’s time to prepare your vegetables. Carrots and radishes are recommended, but feel free to use any veggie you love. Toss your veggies of choice with your vegetable seasoning.
- To prep your lamb koftas, combine your kofta seasoning ingredients in a bowl. Grab golf ball sized portions of your mixture and shape them into oval shaped patties.
2 Grill Prep
- Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal
- Method: Direct-Heat Grilling
- Temp: 650°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your veggies on the grill and cook them for 10–15 minutes, turning them every few minutes.
- Once you’ve removed your veggies or if you have space, place your koftas on the grill and cook them for about 3–4 minutes on each side. If there’s a flare up, move your patties to the edge of the grill to continue cooking. Once your koftas have reached an internal temperature of 160ºF, remove them from the grill and allow them to rest for at least 3 minutes.
- To warm up your pita bread, place it on the grill for about 30–45 seconds on each side until warm and pliable.
- Now to assemble your kofta! Slice up your grilled vegetables, then cut your pita in half and open it up to form a pocket. Fill the pocket with your lamb kofta, sliced veggies, fresh mint, cilantro and raita. Grilled carrots also go great on the side with a drizzle of raita. Enjoy!
For safe meat preparation, reference the USDA website.
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