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Kofta with Yogurt-Tahini Sauce

Savory Kofta with Creamy Yogurt-Tahini Sauce You’ll Love

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Discover the delightful Kofta with Yogurt-Tahini Sauce, a flavorful and gluten-free dish that brings the Mediterranean to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kofta
  • 1 pound Ground Lamb or ground turkey for a leaner option
  • 1 cup Cooked Bulgur or Quinoa or breadcrumbs for traditional versions
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Kosher Salt or sea salt as an alternative
  • 1 tablespoon Ras El Hanout or Baharat for a different flavor spectrum
  • 1/2 teaspoon Red Pepper Flakes optional
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Black Pepper freshly ground for best seasoning
  • 1/4 cup Flat-Leaf Parsley finely chopped, optional for garnish
  • 1/4 cup Fresh Mint finely chopped
  • 1 medium Onion grated
For the Yogurt-Tahini Sauce
  • 1/2 cup Tahini
  • 2 cloves Garlic minced
  • 1 cup Plain Yogurt regular
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 teaspoon Cayenne Pepper or Hot Red Pepper Powder for spice

Equipment

  • grill
  • Mixing Bowl
  • Grater
  • Skewers
  • measuring spoons
  • medium bowl

Method
 

Kofta Preparation
  1. Soak 8 wooden skewers in water for about 30 minutes to prevent burning and ensure sturdiness while grilling.
  2. In a large mixing bowl, combine ground lamb (or turkey), cooked bulgur or quinoa, ground cumin, kosher salt, Ras El Hanout, red pepper flakes, ground cinnamon, black pepper, and finely chopped parsley and mint. Mix gently, then let it rest.
  3. Grate the onion and fold it into the kofta mixture carefully to maintain tenderness.
  4. Shape the kofta mixture around the soaked skewers into oval shapes and ensure they adhere well.
  5. Preheat your grill or a skillet over medium-high heat for about 5 minutes and lightly oil the surface.
  6. Cook the skewers for 6 to 8 minutes, turning halfway through, until they reach an internal temperature of 160°F (71°C).
Yogurt-Tahini Sauce Preparation
  1. In a medium bowl, combine tahini, minced garlic, and a pinch of salt, stirring until smooth. Gradually add yogurt and lemon juice, mixing well.
  2. Adjust the consistency with water if necessary and sprinkle in chopped parsley and cayenne pepper to taste.
Serving
  1. Serve the kofta warm alongside the yogurt-tahini sauce. Pair with fresh flatbread or salad for a complete meal.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

This dish is gluten-free and versatile, perfect for various occasions. Customize the yogurt-tahini sauce to your taste preferences.

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