Turkish Lamb Koftas with Pomegranate Glaze and Mint Yogurt
Savor the rich flavors of the Mediterranean with these succulent Turkish Lamb Koftas, glazed with a sweet-tart pomegranate reduction and served alongside a refreshing mint yogurt. This dish is sure to transport your taste buds to a world of exotic spices and vibrant culinary traditions.
Equipment
- Mixing bowl
- Wooden or metal skewers
- Grill
- Brush for glazing
- Small saucepan
- Small bowl
- Whisk
Ingredients
For the Lamb Koftas:
- 1 pound ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 tablespoon olive oil, for grilling
For the Pomegranate Glaze:
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 teaspoon balsamic vinegar
For the Mint Yogurt:
- 1 cup Greek yogurt
- 1/4 cup fresh mint, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- Prepare the Kofta Mixture: In a large bowl, combine the ground lamb, onion, garlic, parsley, cumin, paprika, coriander, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Shape the Koftas: Divide the mixture into 12 equal portions. Shape each portion into a long, oval shape around pre-soaked wooden skewers or metal skewers.
- Make the Pomegranate Glaze: In a small saucepan over medium heat, combine the pomegranate juice, honey, and balsamic vinegar. Stir and bring to a simmer. Reduce heat and continue to simmer until the mixture thickens into a glaze, about 10 minutes.
- Prepare the Mint Yogurt: In a small bowl, whisk together Greek yogurt, chopped mint, olive oil, lemon juice, and salt. Set aside in the refrigerator to chill and let the flavors meld.
- Grill the Koftas: Preheat the grill to medium-high heat. Brush the koftas with olive oil and place on the grill. Cook for 6 to 7 minutes on each side, or until fully cooked through and nicely charred on the outside.
- Glaze the Koftas: During the last 2 minutes of grilling, brush the koftas generously with the pomegranate glaze, turning to coat all sides.
- Serve: Remove the koftas from the grill and let them rest for a couple of minutes. Serve hot with the chilled mint yogurt on the side.
Notes
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
The pomegranate glaze can be made ahead of time and stored in the refrigerator for up to a week.
For a spicier kofta, add a pinch of cayenne pepper to the meat mixture.