Chop the mint finely

Large mint leaves can dominate a mouthful of sauce; fine chopping spreads the flavor evenly. Choose yogurt thick enough to cling to a spoon, draining a watery variety briefly in a fine sieve. The kofta need no egg: brief kneading and a short chill help them hold together. Without flat skewers, shape short logs and cook them directly on a lightly oiled griddle.

The mint yogurt develops flavor as the chopped leaves sit in it briefly. Taste before adding more mint rather than packing the yogurt with leaves. Shape the kofta evenly without a thick middle. Loose pointed ends can break away during the first turn, so round and secure them before grilling. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1⅓ lb / 600 g ground lamb
  • 1 small onion, finely grated and squeezed
  • 1 tsp ground cumin
  • ½ tsp cinnamon
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 1 tbsp canola oil
  • ¾ cup / 200 g plain yogurt
  • 1 tbsp finely chopped mint
  • 1 tbsp lemon juice
  • ¼ tsp salt for the sauce

Method

  1. Mix yogurt with mint, lemon juice and the quarter teaspoon salt, then refrigerate. Briefly knead lamb with onion, cumin, cinnamon, remaining salt and pepper.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Form eight short logs around skewers and chill for 20 minutes. Brush lightly with oil and grill over medium heat for roughly 10–14 minutes, turning several times and finishing indirectly if needed.
  4. Measure the center of several pieces with a clean thermometer. Ground beef, pork and lamb must reach 160°F / 71°C. Color alone cannot establish doneness, and estimated cooking times do not replace a temperature check.
  5. Check several kofta centers. Add the clean cold sauce at the table and serve with cucumber and flatbread. Do not spread all the yogurt beneath hot meat on a large platter if some is intended for later storage.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.