Serious Eats: Recipes

Grilling: Lebanese Kofta

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

My enthusiasm for lamb is not mutual in my relationship, so it's always a treat when I cook it up at home--it doesn't happen all that often. Last weekend was one of those sporadic times when lamb graced my grill, and it was extra special since these Lebanese kofta skewers were some of the best lamb creations I've ever made.

It started with fatty pieces of lamb shoulder, which I finely ground, combined with parsley, onion, cinnamon, cloves, nutmeg, salt and pepper. The lamb mixture was then formed around skewers and grilled. The spices were subtle against the distinct flavor of lamb, but there was just enough to give the meat a complexity behind its deceptively simple looks. With an under-oiled grate, a couple of the skewers fell apart when I tried to turn them, but despite the fallback, thankfully no meat was lost. They grilled up and were gladly eaten all the same.

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