Lamb Kofta/Kofte

Lamb Kofta by Spice Tribe

Lamb Kofta/Kofte

Chef Pato  @chefpatricio_spicetribe

This recipe highlights our Ancient Halaby Middle Eastern Chile Blend in a way that showcases how versatile, flavorful, and easy to use it can be. We think of this blend as a showstopper because all it needs is a little bit of our California Coast Sea Salt Flakes for support and it truly steals the show. 

The garnishes of this dish hold a lot of magic as the crunch from the pine nuts, the burst of flavor from the pomegranate seeds, and a nutty, earthy flavor from the tahini really bring this dish full circle. 

If you’re a fan of lamb, this recipe is a great way to incorporate it into your home-cooked meals.

Have fun!

— Chef Pato



  • Mix ground lamb with 2 tbsp of Ancient Halaby, half of the garlic, ¼ cup of parsley, 1 tbsp of olive oil and the minced onion and salt.
  • If using wooden skewers, soak them in water overnight or at least for 30 minutes before assembling the skewers.
  • Make 2 inch log of lamb mixture with your hands (it helps if they are a bit wet) and skewer them. Making sure to press the meat firmly onto skewer.
  • Grill or broil 5-7 minutes each side adjusting heat as necessary to get desired doneness. We also like to grill one of the lemons to serve at the end.
  • Mix tahini with juice of one lemon and 8tbsp of water to thin out to be able to drizzle at the end. Season with salt to taste
  • Mix yogurt with remaining minced garlic.
  • To plate, smear a dollop of yogurt on bottom of the plate, followed by your cooked lamb skewers and garnish with, pomegranate seeds, pine nuts, parsley and tahini sauce.
  • Finish with our California Sea Salt flakes.
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