Grilled Lamb Kofta

Pair with York Creek Petite Sirah

Yield: 4-6



  • 1½ pounds of ground lamb
  • 2 large yellow onions
  • ½ parsley bunch
  • 2 teaspoons of 7-spice powder
  • 1-2 teaspoons of salt (or to taste)
  • dash of Cayenne pepper (optional)


  • 1 large cucumber
  • 3 garlic cloves
  • 1 teaspoon salt
  • 2 cups Greek (or strained) yogurt, full-fat plain
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons fresh mint, thinly sliced
  • 1 tablespoon olive oil

For serving:

  • Warm Pita Bread
  • Grilled Seasonal Vegetables
  • Store-bought or home made hummus



  1. Finely chop the onions and the parsley leaves (discarding the stems)
  2. Mix all the ingredients together and roll into finger-length sausages
  3. Grill on medium heat for about 10-15 minutes


  1. Peel, seed and grate the cucumber. Toss with a light sprinkling of salt
  2. Let stand for 30 minutes; drain thoroughly
  3. Mash the garlic in a mortar with salt until a paste forms
  4. Stir the garlic paste into the yogurt, and beat with a whisk until smooth
  5. Stir in the cucumber, dill, mint and olive oil
  6. Refrigerate before serving

To Serve

  • Top Warm Pita Bread with cacik, hummus, grilled vegetables and lamb and serve with a glass of Ridge wine.