Smoked Lamb Kofta
Classic lamb kofta are made with an aromatic blend of onions, cumin, cinnamon and fresh herbs, then hot smoked in the smoker. The smoking gives the skewers a unique smoky note that wonderfully complements the traditional oriental spices. This recipe combines the street food tradition of the Middle East with barbecue culture.
Ingredients(for 1 kg)
Instructions
Making the Kofta Mixture
15 minutesKnead ground lamb thoroughly with all spices until a homogeneous, sticky mixture forms. Rest covered for 1 hour in the refrigerator.
Shaping and Preparation
15 minutesShape the mixture into elongated kofta (approx. 12 cm long, 3 cm diameter) onto metal skewers and press lightly. Preheat smoker to 150-165 °C.
Smoking
45-60 minutesSmoke the kofta skewers at 150-165 °C until a core temperature of 72-74 °C is reached. Turn once halfway through.
Serving
5 minutesRest the kofta for 5 minutes and serve with flatbread, yogurt dip and fresh mint.
Pro Tip
Use metal skewers and lightly oil them before shaping. Do not shape the kofta too thick (max. 3 cm diameter) so they cook evenly throughout.
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