Turkish Smoked Lamb Kofte
Spiced lamb kofte on skewers.
Jump to RecipeTurkish kofte are wonderfully spiced ground lamb skewers that pick up smoke beautifully. They're more flatted than round meatballs, which gives more surface area for that smoky crust to develop. The sumac adds a characteristic tartness.
These are perfect for Mediterranean or Middle Eastern themed parties, casual dinners, or any time you want quick but impressive BBQ. The flat skewer shape cooks quickly and presents beautifully.
Serve with flatbread, a selection of mezze (hummus, baba ganoush, tabbouleh), and plenty of fresh vegetables. A simple salad with sumac dressing ties the flavors together. Yogurt sauce on the side is essential.
Sumac is the signature flavor here - that lemony tartness is essential to Turkish kofte. If you can't find it, a squeeze of lemon helps. Aleppo pepper adds a different kind of heat than cayenne if you can find it.
Form the meat mixture onto flat metal skewers - wetting your hands helps prevent sticking. They cook quickly at higher heat. Rest briefly before sliding off the skewers (or serve on them for presentation).
Ingredients
Instructions
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1
Combine the ground lamb with grated onion, chopped parsley, cumin, sumac, allspice, and salt. Mix thoroughly until the mixture is smooth and well-blended.
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2
Shape the mixture onto flat metal skewers, forming long, flat sausage shapes about 1 inch thick. Press firmly so they hold together.
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3
Place on a tray and refrigerate for 30 minutes to firm up.
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4
Set your smoker to 300°F with cherry wood chunks for a light, quick smoke.
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5
Place the skewers on the smoker grate and cook for 30-45 minutes until the internal temperature reaches 160°F. Verify with an instant-read thermometer.
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6
Serve immediately on warm flatbread with grilled vegetables, sumac onion salad, and a drizzle of tahini.