Lamb Kofta

Ingredients

• 2 lbs ground American lamb
• 2 tsp Diamond kosher salt ((or 1 1/2 tsp Morton koser salt))
• 3/4 cup pine nuts
• 3/4 tsp ground black pepper
• 1/8 tsp red pepper flakes ((or to taste))
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 tsp smoked paprika
• 1/2 cup onion ((grated or finely chopped))
• 2 to 3 garlic cloves
• 1/3 cup fresh mint (, minced)
• 1/3 cup fresh flat leaf parsley (, minced)
• 1 tsp fresh thyme (, chopped)
• olive oil

Instructions

1. 1

   In a food processor, add the salt, pine nuts, cumin, black pepper, red pepper flakes, coriander, cinnamon, and paprika. Process the ingredients until smooth, scraping down the sides with a spatula as needed.

2. 2

   Transfer the mixture to a large bowl with the ground lamb, grated onion, garlic, mint, parsley, and thyme. Dampen your hands with water and gently knead using your hands until incorporated and the mixture starts to turn slightly tacky to the touch and to the side of the bowl, about 2 minutes.

3. 3

   Divide into 10 to 12 ball-shaped portions (about 3 oz each). Then shape them into long cylinders using a rolling motion between your dampened hands.

4. 4

   Slide the cylinders onto 12" skewers, then place on a parchment-lined sheet pan. Drizzle each with a little olive oil. Cover and refrigerate to chill completely for at least 1 hour, or overnight.

5. 5

   Grill the koftas over medium-high heat, placing them on the grill at a 45-degree angle to grill grates directly over the heat. Turn every 4 to 6 minutes, for about 8 to 12 minutes total depending on the size of your kofta, or until the internal temperature reaches 160° F.