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Kofta Lamb Kabobs


My mom was born in Iran and even though Armenian, many of her favorite dishes has a strong Persian Influence. I remember her making kabobs growing up with some spice, Sumac that I had never heard of. I finally made for Dana because I knew she would understand that this reminded me of home.

From our kitchen to yours, Bennett


1 pound ground lamb
1 tablespoon tomato paste
2 tablespoons extra virgin olive oil
½  onion, pureed
3 garlic cloves, crushed
¼ cup Italian flat leaf parsley, chopped
¼ cup red pepper, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
1 teaspoon sea salt
½ teaspoon ground black pepper
4 wooden skewers (soaked in water)


Preheat Oven to 375 degrees
Mix all ingredients in a large bowl
Shape the meat around the wooden skewer leaving about 1.5” at each end
Coat the meat mixture with olive oil
You can either bake or grill these
Bake at 375 degrees for 25 minutes or Grill about 5 minutes on each side

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $12: Domaine de La Janasse, Terre de Bussiere (Red Blend), (Orange, France)
Moderate $25:  Copain Tous Ensemble Syrah (Mendocino County, CA)
Splurge $50: Domaine Vincent Paris, Cornas (Syrah) Granit 60 (Rhone, France)



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