Lamb Kefka with Yogurt Sauce

Recipe from Weber’s Ultimate Grilling by Jamie Purviance

Serves: 6-8 |  Prep time: 20 minutes | Chill time: 1 -8 hours | Grilling time: 8 - 12 minutes | Special Equipment: 18 bamboo skewers (soaked in water for 30 minutes) or metal skewers  

Ingredients

Kefta

• Extra-virgin olive oil 2 pounds ground lamb
• 6 garlic cloves, minced or pushed through a press
• ½ small yellow onion, grated, with juices (about ¼ cup)
• ¼ cup chopped fresh cilantro leaves and tender stems
• ¼ cup chopped fresh mint leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1½ teaspoons kosher salt 1 teaspoon sweet paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper

Yogurt Sauce

• 1 cup plain whole-milk Greek yogurt
• 1 tablespoon chopped fresh mint leaves
• 1 garlic clove, minced or pushed through a press
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon hot sauce, such as Tabasco®
• 2 teaspoons extra-virgin olive oil
• 1½ tablespoons chopped fresh mint leaves
• 1½  tablespoons chopped fresh cilantro leaves
• About ¾ cup (8 ounces) harissa, store-bought

Instructions

1. Lightly oil a large baking sheet. In a large bowl combine all the remaining kefta ingredients and mix gently with your hands until evenly distributed. Divide into 18 equal portions (about 2 ounces each) and arrange on the prepared pan.
2. With damp hands and a light touch, form each portion into an oval about 3 inches long and 1½ inches wide. Insert a skewer into each portion. Cover loosely with plastic wrap and refrigerate for at least 1 hour or up to 8 hours to firm up
3. When ready to cook, prepare the grill for direct cooking over medium- high heat (400° to 450°F). While the grill heats, let the kefta sit at room temperature. In a small bowl whisk together all the yogurt sauce ingredients. You should have about 1 cup. Cover and refrigerate until serving.
4. Lightly brush the kefta all over with olive oil. Grill the kefta over direct medium-high heat, with the lid closed, until browned on all sides and cooked through, 8 to 12 minutes, turning occasionally.
5. Arrange on a serving platter, drizzle with the olive oil, and garnish with the mint and cilantro. Serve with the harissa and yogurt sauce.