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Grilled Lamb Kofta with Tahini Sauce & Pita – A Juicy, Flavor-Packed Weeknight Favorite

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground lamb – 1 1/2 pounds (80–85% lean works best)
  • Yellow onion – 1 small, grated or very finely minced
  • Garlic – 3 cloves, finely minced
  • Fresh parsley – 1/2 cup, finely chopped
  • Fresh mint – 2 tablespoons, finely chopped (optional but recommended)
  • Ground cumin – 2 teaspoons
  • Ground coriander – 1 1/2 teaspoons
  • Ground cinnamon – 1/2 teaspoon
  • Paprika – 1 teaspoon (sweet or smoked)
  • Red pepper flakes – 1/2 teaspoon (optional)
  • Salt – 1 1/4 teaspoons, plus more to taste
  • Black pepper – 1/2 teaspoon
  • Olive oil – for brushing the grill and pitas
  • Pitas – 6 to 8, warmed
  • Cucumber – 1, thinly sliced (for serving)
  • Tomatoes – 2, sliced or chopped (for serving)
  • Red onion – 1/2, thinly sliced (for serving)
  • Fresh lemon – 1 to 2, for wedges
  • Tahini – 1/2 cup (stirred well)
  • Lemon juice – 3 tablespoons (freshly squeezed)
  • Garlic – 1 small clove, finely grated
  • Cold water – 1/4 to 1/3 cup (to thin)
  • Salt – 1/4 to 1/2 teaspoon, to taste
  • Ground cumin – a pinch (optional)

Method
 

  1. Make the tahini sauce first. In a bowl, whisk tahini, lemon juice, garlic, and salt. It will thicken and seize—this is normal. Add cold water a tablespoon at a time, whisking until smooth and pourable. Adjust salt and lemon to taste, and add a pinch of cumin if you like.
  2. Prep aromatics for the kofta. Grate the onion on the small holes of a box grater and squeeze out excess moisture with your hands or a paper towel. Mince the garlic and chop the herbs finely.
  3. Mix the lamb. In a large bowl, combine ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, red pepper flakes (if using), salt, and black pepper. Mix gently with your hands until just combined. Don’t overwork it or the kofta can turn dense.
  4. Shape the kofta. Divide the mixture into 8–10 portions. Shape each into an oval or cylinder about 4–5 inches long. If using skewers, mold the meat around metal or soaked wooden skewers, pressing firmly so it adheres.
  5. Chill briefly. Lay the shaped kofta on a tray and refrigerate for 15–20 minutes. This helps them hold together on the grill.
  6. Heat the grill. Preheat a grill or grill pan to medium-high. Oil the grates lightly. Aim for a steady, hot surface that sears without burning.
  7. Grill the kofta. Place the kofta on the grill and cook 3–4 minutes per side, turning once or twice, until browned with light char and just cooked through. Internal temperature should be around 160°F for a juicy, safe finish. Rest 3 minutes.
  8. Warm the pitas. Brush pitas with a little olive oil and warm them on the grill for 20–30 seconds per side until soft and lightly blistered.
  9. Assemble. Spread tahini sauce on warm pita, add kofta, and top with cucumber, tomato, and red onion. Finish with a squeeze of lemon and a drizzle of extra sauce.
  10. Serve. Offer extra lemon wedges, herbs, and any favorite add-ons like pickled turnips, shredded lettuce, or chili sauce.