Smoked Lamb Kofta Spice
A classic Levantine spice blend for smoked lamb mince skewers, popular in Turkey, Greece, and the Middle East. Fresh herbs like parsley and mint are transformed by the smoke into an irresistible aroma. The low smoking process keeps the kofta juicy and imparts a wonderful smoky note.
Ingredients(for 1 kg)
Instructions
Shaping the kofta
20 minutes + 1 hour chillingKnead all spices into the minced lamb until a homogeneous mixture forms. Shape approximately 100 g each onto chilled skewers into long oval kofta. Cover and refrigerate for 1 hour.
Smoking
1.5-2 hoursBring the smoker to 140-160 °C and add cherry and beech wood. Place the kofta skewers on the grate and smoke until a core temperature of 70-74 °C is reached. Turn once halfway through.
Serving
5 minutesServe the finished kofta with fresh flatbread, tzatziki, and pickled chilies. Optionally grill briefly over high heat to achieve a crispy outer crust.
Pro Tip
Chill metal skewers before shaping the kofta so the mince adheres better. Work in some grated onion to increase juiciness.
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