Lamb Kofta with Yogurt-Tahini Sauce

In a large mixing bowl, combine ground lamb, grated onion, garlic, parsley, and all the spices. Use your hands to mix everything thoroughly until the mixture is sticky and well blended. This helps bind the kofta without eggs or breadcrumbs. Cover and refrigerate for 15–20 minutes to allow the flavors to develop and firm up the texture.

Divide the mixture into 8 equal portions and shape each into an oval or sausage shape. If using skewers, mold the kofta around the skewer tightly. If not using skewers, shape into logs or patties. Chill the shaped koftas for 10 minutes before cooking — this helps them hold their form on the grill.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the koftas for about 4–5 minutes per side, turning once, until nicely charred and cooked through. Avoid overcooking to keep them juicy. Transfer to a plate and let rest a couple of minutes before serving.

While the koftas cook, whisk together Greek yogurt, tahini, lemon juice, garlic, and a pinch of salt and pepper in a small bowl. Add 1 tablespoon of cold water if the sauce is too thick. Mix until smooth and creamy. Taste and adjust seasoning as needed.

Serve the lamb koftas hot with a generous drizzle of the yogurt-tahini sauce. Pair with warm pita or flatbread, fresh tomato-cucumber salad, and a sprinkle of parsley. Optionally, top with a few pomegranate seeds or chili flakes for color and heat.