Kofta Kebab

Grate or very finely chop the Onion and squeeze out excess moisture in a clean towel or strainer — removing excess liquid helps the kofta bind and stay firm while cooking.

In a large bowl, combine the Ground lamb and Ground beef with the drained onion, minced Garlic, and finely chopped Fresh parsley.

Add the spices: Ground cumin, Ground coriander, Ground allspice, Sweet paprika, Ground cinnamon, a pinch of Cayenne pepper for heat, freshly ground Black pepper and Fine sea salt. Mix with your hands until the mixture is evenly seasoned and slightly tacky — about 1–2 minutes.

Cover the bowl and refrigerate the mixture for at least 30 minutes to let the flavors meld and to make it easier to shape.

Divide the chilled meat into even portions and shape each into long logs around skewers or into compact oval patties for kebabs. If using skewers, press firmly so the meat adheres well.

Cook the kofta over a hot grill, under a broiler, or in a hot cast-iron skillet, turning every few minutes, until nicely charred outside and cooked through (about 8–12 minutes depending on thickness). Let rest a couple of minutes off the heat.

While the kofta cooks, whisk together the Tahini with Fresh lemon juice, a minced Garlic clove, a pinch of Fine sea salt and enough Cold water to reach a smooth, pourable sauce (adjust lemon, water, and salt to taste).

Prepare the accompaniments: thinly slice the Red onion and toss with a pinch of Ground sumac and a little salt; chop the Tomatoes and roughly chop the Fresh parsley leaves. Warm the Flatbreads briefly so they’re pliable.

To serve, place kofta on warmed flatbreads, drizzle with tahini sauce, top with chopped tomatoes, sumac onions and parsley, and finish with a squeeze of Lemon. Fold or roll and enjoy immediately.