Kosta Kebabs with Chilli Yogurt
Juicy, flavorful, and packed with aromatic spices, Kosta Kebabs with Chili Yogurt is the perfect recipe to bring Middle Eastern-inspired flair to your dining table. Made with tender ground lamb blended with warm spices like cumin, smoked paprika, and a hint of cinnamon, these kebabs are a delightfully savory treat. The creamy chili yogurt sauce, infused with fresh red chili and zesty lemon, adds a cooling yet spicy kick that perfectly balances the richness of the lamb. Grilled to perfection on skewers, these kebabs are ideal for a family dinner, summer BBQ, or festive gathering. Easy to prepare in just 35 minutes, Kosta Kebabs are a surefire way to elevate your grill game while impressing your guests with vibrant, bold flavors. Serve hot with fresh parsley garnish for an irresistible gourmet experience.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 small, finely grated Onion
- 2 finely minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Chili flakes
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Greek yogurt
- 1 small, finely chopped Fresh red chili
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 8 pieces Wooden or metal skewers
Instructions
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, chili flakes, parsley, salt, and black pepper.
Mix the ingredients thoroughly using your hands until evenly combined. Cover the bowl with plastic wrap and let it rest in the fridge for 15-20 minutes for the flavors to meld.
While the lamb mixture is chilling, prepare the chili yogurt sauce by mixing Greek yogurt, chopped fresh red chili, lemon juice, and 1 tablespoon olive oil in a small bowl. Season with a pinch of salt and stir well. Set aside.
If using wooden skewers, soak them in water for 10-15 minutes to prevent burning. Metal skewers do not require preparation.
Divide the lamb mixture into 8 equal portions. Take one portion and mold it around a skewer, forming an elongated kebab shape. Repeat with the remaining portions.
Brush the kebabs lightly with the remaining 1 tablespoon of olive oil.
Preheat a grill pan or outdoor grill over medium-high heat. Cook the kebabs for 10-12 minutes, turning them occasionally, until they are cooked through and evenly browned on all sides.
Serve the kebabs hot with the chili yogurt sauce on the side. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4367 mg | 190% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
