Grilled Lamb Kofta Skewers with Smoked Yogurt Sauce

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Skewer Setup Tips

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to keep them from burning over high heat. And here’s a pro move: double up on each skewer. This not only adds stability but also prevents the kofta from spinning when you flip them, making for an easier and more even cook. Whether you use wooden or metal skewers, shaping the lamb tightly around them ensures a firm, charred exterior with juicy flavor inside.

Portioning & Pairing

Plan on serving about 2–3 kofta skewers per person depending on appetite and sides. These skewers pair beautifully with warm pita bread, fresh cucumber slices, and a handful of peppery arugula to balance the rich spices of the lamb. 

Why the Gravity Series® 1150 Digital Charcoal Grill and Smoker Works

For recipes like this that thrive on direct, high-heat grilling with a kiss of smoke, the Gravity Series® 1150 Digital Charcoal Grill and Smoker is your go-to. You can dial in the perfect 450°F for searing and let the grill handle the heat while the charcoal imparts that signature flavor. The wide grates offer plenty of space to cook batches of skewers all at once, while the warming rack doubles as a smart spot to add smoke to your yogurt sauce for that finishing touch.

Rasheed Philips

Grilled Lamb Kofta Skewers with Smoked Yogurt Sauce

Serves: 4 people
Cook Time: 0 - 30 min
Skill:
Intermediate:
Method:
Grilled
Food:
Appetizer
|
Other

Ingredients

  • Kofta

  • Greek Yogurt Sauce

These lamb kofta skewers bring the deep flavors of Middle Eastern spice blends to life over charcoal flames. Paired with a cold, lightly smoked yogurt sauce, they’re perfect for casual gatherings or a bold weeknight dinner.

Instructions

  1. 01

    Preheat the Gravity Series 1150 to 450°F for direct grilling.

  2. 02

    In a bowl, combine lamb, grated onion, garlic, herbs, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Mix gently by hand.

  3.  

  4. 03

    Shape lamb mixture tightly around skewers into long oval shapes.

  5.  

  6. 04

    Place directly over high heat, turning as needed, until nicely charred and internal temp reaches 155°F (about 8–10 minutes).

  7.  

  8. 05

    In a small bowl, stir together yogurt, lemon juice, olive oil, smoked salt, and mint.

  9. 06

    For a light smoke, set the yogurt sauce in a shallow dish on the top warming rack during the last 5 minutes of the cook, lid closed.

  10. 07

    Plate kofta skewers hot with a generous spoonful of the smoky yogurt sauce.

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