Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams ground lamb, 0.5 cup finely grated yellow onion, 3 minced garlic cloves, 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 tablespoon chipotle powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sumac, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Mix the kofta ingredients thoroughly with your hands until well combined and slightly sticky, then form the mixture into 12-16 elongated kofta shapes, roughly 1 inch thick and 3-4 inches long.

3. 3

   Soak 1 cup of wood chips in water for at least 30 minutes, then prepare your smoker or grill for indirect smoking at a temperature of 250-275°F (120-135°C), placing the soaked wood chips directly onto the hot coals or in a smoker box.

4. 4

   Arrange the kofta directly on the grill grates in the indirect heat zone and smoke for 90-120 minutes, or until an internal temperature of 160°F (71°C) is reached and the kofta are beautifully browned with a smoky aroma.

5. 5

   While the kofta smokes, prepare the tahini yogurt sauce by whisking together 1 cup plain Greek yogurt, 0.25 cup tahini, 2 tablespoons fresh lemon juice, 0.5 teaspoon salt, a pinch of black pepper, and gradually add up to 3 tablespoons of cold water until a smooth, pourable consistency is achieved.

6. 6

   For the sumac onions, thinly slice 1 small red onion and toss it in a small bowl with 1 tablespoon sumac and 1 tablespoon chopped fresh parsley, lightly massaging it to release the flavors.

7. 7

   Serve the warm smoked chipotle lamb kofta immediately with the creamy tahini yogurt sauce and the vibrant sumac onions, optionally accompanied by pita bread or rice for a complete meal.