Lebanese Lamb Koftas with Lemony Yogurt Dressing

A wonderful blend of aromatics make these meat treats an exotic appetizer or main course, served with fresh homemade pitas, couscous, and lentil salad.

Ingredients

For the Koftas

2 lbs. Lamb mince (ground lamb)
1/2 Onion, grated. Use white or yellow onion Grating gives the onion a more subtle flavor and it disappears into the meat as you cook. No little chunks of onion. Plus it helps extract the onion juices.
1/2 cup Breadcrumbs Preferably Panko.
2 cloves Garlic Grated for the same reason as the onions.
2 Tbsp. Greek style yogurt This gives that extra moisture to hold the Koftas together as they cook.
1 Egg, slightly beaten

For the Kofta Spices

3 tsp. Cumin, ground
1 tsp. Coriander, ground
1 tsp. Spanish Paprika
1 tsp. Smoked Paprika
1 1/2 tsp. Cinnamon, ground
1/4 tsp. Cayenne Pepper More if you want a bit more spice.
1/2 tsp. Black Pepper, finely ground
2 tsp. Salt

Lemony Yogurt Sauce

2 cup Greek style yogurt
2 Tbsp. Olive Oil, Extra Virgin
1 clove Garlic I also grated this into the sauce.
1 Tbsp. Lemon Juice
Zest from 1/2 lemon
1/4 tsp. Black Pepper, finely ground
Salt, to taste

Instructions

Make the Yogurt Sauce

This could not be any easier. Combine all ingredients. Either whisk vigorously or blend in your mini-max. Leave in the fridge for at least 1 hour or up to 3 days. Take out about an hour before you are going to serve to loosen up the dressing. It may need another quick whisk as the oil can solidify in the fridge.

For the Koftas

Although these little bites have many different ingredients, they are also very easy to put together.
First mix all the dry spices together in a small bowl.
Next, add the 2 lbs. of ground lamb to a large bowl. Add slightly beaten egg, 2 Tbsp. yogurt and very gently, but thoroughly mix with your hands. Like any meatball, you do not want to overmix as the meat can become tough.
Next, place your zester over the bowl and grate the onion and garlic. This is much easier than it sounds.
Mix in the spices, and again, using your hands mix the spices thoroughly throughout the meat mixture.
Form the meat into cylindrical, football shapes and place on a platter. Cover and refrigerate overnight.
The morning of your dinner, place a skewer through the center (long-wise) of each Kofta. Place the skewers on a platter and keep in the fridge, uncovered, until ready to grill.
Grill over either charcoal, wood or gas until they have a nice crisp, but are still medium rare inside-about 10 minutes altogether rotating as they cook to get all sides nicely browned.
Serve with the Lemony Yogurt Sauce at room temperature.

Notes

These are also excellent next day (providing you have leftovers), cut in half with a big dollop of the yogurt sauce on a pita pocket.

Don't forget to soak your wooden skewers. Even though I soaked them for 3 days, some of them still burned, but remained intact enough to keep the Koftas turning so cooked evenly throughout. I used a strong pair of tongs to do the turning.