Grilled Lamb Kofta

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Serving: 4

Enjoy the simplicity and flavor of kofta with this delicious recipe from Registered Dietitian Chef, Jon Poyourow MA, RD, LD, CSCS, Associate Professor from Johnson & Wales University cooked up by the be well™ with Big Y® team at the 2023 UMass Culinary Conference.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Spray grill grates with non-stick cooking spray. Preheat grill to medium-high heat.

4. Knead lamb, onion, garlic, parsley, salt, pepper, cinnamon, allspice and cinnamon in a medium bowl until the seasonings are evenly distributed through the meat. Divide into 4 portions. Shape each portion into a 8-inch sausage shape. Thread meat onto a heavy metal skewer. Wash hands after handling raw lamb.

5. Grill kebabs, turning every 3 to 4 minutes until internal temperature reaches 160 degrees Fahrenheit as verified with an instant-read food thermometer, about 9 to 13 minutes.

6. Let rest on a cutting board then serve ontop of the side dish of your choice. 

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