Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 pound ground lamb, 0.5 cup finely chopped yellow onion, 2 cloves minced garlic, 0.25 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 0.25 teaspoon ground allspice, 1 teaspoon sea salt, and 0.5 teaspoon black pepper, mixing until just combined.

2. 2

   Divide the lamb mixture into 8 equal portions and shape each into an oblong kofta about 4 inches long and 1 inch thick.

3. 3

   Pre-soak 0.5 cup of wood chips in water for at least 30 minutes and prepare your smoker or grill for indirect smoking at 275-300°F (135-150°C).

4. 4

   Place the shaped lamb kofta on a lightly oiled smoking rack in the preheated smoker or grill and smoke for 30-40 minutes, or until the internal temperature reaches 160°F (71°C) and the kofta are nicely browned and infused with smoke flavor.

5. 5

   While the kofta are smoking, prepare the spicy tahini drizzle by whisking together 0.5 cup tahini, 0.25 cup fresh lemon juice, 0.25 cup cold water, 1 clove minced garlic, 0.5 teaspoon red pepper flakes, and 0.25 teaspoon sea salt in a small bowl until smooth and creamy, adding an additional 1-2 tablespoons of cold water if a thinner consistency is desired.

6. 6

   Once cooked, carefully remove the smoked lamb kofta from the smoker and let them rest for 5 minutes before serving immediately with the spicy tahini drizzle.