Method
- 01
Preheat your grill to medium-high heat (about 400°F). If using metal skewers, soak them in water for 15 minutes while you prep ingredients.
- 02
Combine your ground lamb, diced onion, minced garlic, lemon zest, paprika, cumin, black pepper, and kosher salt in a bowl. Mix gently with your hands until just combined—do not overwork. Divide mixture into 4 equal portions and shape each onto metal skewers or wooden skewers, pressing to form long, even kofta.
- 03
In a small bowl, prepare the tzatziki: combine your Greek yogurt, grated cucumber, minced garlic, fresh dill, fresh mint, lemon juice, red wine vinegar, and 1 tbsp of olive oil. Season with a pinch of salt and pepper. Set aside.
- 04
Toss your zucchini and bell pepper with 1 tbsp of olive oil and a pinch of salt and pepper. Arrange on a grill-safe tray or skewer separately.
- 05
Place your kofta skewers on the grill. Cook for 4-5 minutes on the first side without moving, until charred and grill marks form. Flip and cook 4-5 minutes on the second side until cooked through (internal temperature 160°F).
- 06
Place your vegetables on the grill alongside the kofta. Grill for 3-4 minutes per side until softened with light char, moving occasionally for even cooking.
- 07
Transfer your kofta and grilled vegetables to a serving plate. Drizzle with the remaining 1 tbsp of olive oil. Serve immediately with tzatziki sauce on the side, and fresh lemon wedges if desired.
