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Lamb Kofta with Yogurt Sauce

Name: Lamb Kofta with Yogurt Sauce
Prep time: 20 min
Total time: 1 h 1 min
Cuisine: Greek
Ingredients: lamb — 680 g; yellow onion — 110 g; garlic — 12 g; flat-leaf parsley — 15 g; mint — 7 g; cumin — 15 g; dried leaf oregano — 1 g; smoked paprika — 5 g; salt — 6 g; freshly ground black pepper — 3 g; olive oil — 27 g; nonfat plain yogurt — 237 g; english cucumber — 100 g; lemon juice — 15 g

Lamb Kofta with Yogurt Sauce reads umami 6.1, richness 5.6 and allium 4.9 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 1 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 2.6 / 10
Sour & Bright — 6.2 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.6 · Allium 4.9 · Citrus 4.9 · Sourness 4.2 · Herbaceous 3.9 · Salinity 3.7 · Earthy 3.1 · Smoke 3.0 · Sweetness 2.3 · Warm Spice 2.2 · Funk & Ferment 1.9 · Bitterness 1.6 · Floral 1.3 · Nutty 1.1 · Fruity 1.1 · Heat 0.5

What's in it (14)

lamb — 680 g
yellow onion — 110 g
garlic — 12 g
flat-leaf parsley — 15 g
mint — 7 g
cumin — 15 g
dried leaf oregano — 1 g
smoked paprika — 5 g
salt — 6 g
freshly ground black pepper — 3 g
olive oil — 27 g
nonfat plain yogurt — 237 g
english cucumber — 100 g
lemon juice — 15 g

Time & effort: about 1 hr 1 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 128.5 kcal, 12.5 g protein, 7.2 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

In a large bowl, combine the ground lamb, grated onion, 2 cloves of the garlic, the parsley, 1 tablespoon of the mint, the cumin, oregano, smoked paprika, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix with your hands just until evenly combined, about 30 seconds — overmixing makes the kofta tough instead of tender.
Divide the mixture into 8 portions and mold each firmly around a metal skewer (or a wooden skewer soaked in water 20 minutes) into a tight 4-inch log, pressing hard enough that it won't slide loose. Arrange on a parchment-lined tray and chill uncovered until firm, 20-25 minutes — this keeps the kofta from splitting open on the grill.
While the kofta chills, stir together the yogurt, cucumber, the remaining 2 cloves garlic, the remaining 1 tablespoon mint, the lemon juice, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a small bowl. Cover and refrigerate until serving.
Heat a grill pan or outdoor grill to medium-high, about 450°F, and brush the grates with a little oil.
Brush the chilled kofta all over with the olive oil, then grill, turning every 2-3 minutes, until deeply charred in spots and cooked through to 160°F internal, 9-10 minutes total.
Transfer the kofta to a clean tray and let rest 3-4 minutes — the internal temperature will climb a few degrees as they sit.
Serve the kofta hot, draped with the cold yogurt sauce and lemon wedges alongside.

Dishes with a similar flavor shape

Beef and Lamb Gyro Loaf with Tzatziki — Greek
Beef Shawarma Tacos — Middle Eastern
White Bean and Brussels Sprout Hash with Fried Egg — American
Skillet Portobello Fajitas — Tex-Mex
One-Pot Kielbasa and White Bean Skillet — American

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.