Turkish Style Lamb Kofta Skewer Recipe

1. Keeping the meat as cold as possible without it being frozen, combine your meat with the diced onion, minced garlic, parsley, mint, sumac, cinnamon, cardamom, cumin, nutmeg, salt and pepper. Divide the meat into 6 portions and then thread the portions onto the metal skewers. Once threaded on, press and pull the meat onto the skewer in a tight, slightly flattened cylinder.
   PRO TIP: If you don’t have that accessory, any sort of skewer will do. If you are using wooden skewers, remember to soak them for at least 30 minutes prior to cooking.
2. Place the skewers onto a tray and refrigerate for at least 30 minutes, up to overnight. This allows the meat to re-cool and stiffen up while the flavors blossom. 
3. While the meat is resting in the fridge, combine the tahini, garlic, lemon juice and cumin. Whisk the ingredients together, adding the water, a little at a time, until the dip is creamy. Place into the fridge until needed. 
4. Make the Za’atar seasoning by toasting the cumin, coriander and sesame seeds in a dry pan over low heat until fragrant and then grinding them to powder. Combine everything in a bowl or bottle and stirring or shaking until combined. 
5. When you are ready to cook, preheat the bottom burners to high. Load the grill and cook the kofta skewers until they begin to char on the outside for about 6 minutes per side. 
6. Serve your lamb kofta skewers with pillowy pita, rice, tahini dip and don’t forget a sprinkle of homemade Za’atar.

These Turkish Style Lamb Kofta Skewers are a unique and flavorful recipe that will break the routine of burgers on the barbecue. What bright and unique seasonings do you add to your meals to make something usual into something new? Share your favorite recipes – with a twist, your stories of great grilled food, and photos of your favorite meals off the barbecue on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!