Lamb Kofte Kebab

Lamb Kofte Kebab

From: Cook's Illustrated. Issue No. 123
Serves: 4 to 6

Note: My husband spent some time in the middle east and he said this was a GREAT recipe and requests it often. Serve with rice pilaf or make into pita sandwiches with sliced red onion and fresh mint.

Ingredients:

• 1 cup plain whole-milk yogurt
• 2 tbs lemon juice
• 2 tbs tahini
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 cup pine nuts
• 4 garlic cloves
• 1 1/2 tsp hot smoked paprika
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp ground coriander
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 1/2 lbs ground lamb
• 1/2 cup grated onion, drained
• 1/3 cup minced fresh parsley
• 1/3 cup fresh mint, minced
• 1 1/2 tsp unflavored gelatin

Directions:

1. For the Yogurt-Garlic Sauce. Whisk together the first 5 ingredients. Set aside.
2. Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes.
3. Divide mixture into 8 equal portions. Shape each portion into 5-inch long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to a lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
4. On Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 
5. Clean and oil cooking grate. Place skewers on grill at 45-degree angle to grate. Cook covered until browned and meat easily releases from grill, 4 to 7 minutes. Flips skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, pasting yogurt-garlic sauce separately.