Chef Adam Moore Aussie Lamb Kofte

  • Prep time 10Min
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Ground
  • Serves 24

A delicious use for ground lamb, this recipe is inspired by Israeli kebab shops.


For the Kofte:

  • 5 pounds ground Australian lamb
  • 5 onions, grated
  • 5 cups chopped parsley
  • 3 T Kosher salt
  • ¼ cup sugar
  • ¼ cup black pepper
  • 2 teaspoons cinnamon
  • 10 minced garlic cloves
  • 1 cup club soda

For the Tehina Sauce:

  • 4 heads garlic
  • 2 ½ cups fresh lemon juice
  • 1 T Kosher salt
  • 8 cups tahini paste
  • 2 teaspoons toasted cumin
  • Water, as needed

For the Z'houg Tehina:

  • 20 serrano chiles, seeds removed
  • 1 ½ cups parsley leaves
  • 1 ½ cups cilantro leaves
  • 4 garlic cloves, chopped
  • 1 T Kosher salt
  • 1 T ground cardamom
  • 1 T ground coriander
  • 2 T fresh lemon juice
  • 3/4 cups canola oil

For the Red Pepper Tehina:

  • ½ cup roasted red pepper puree
  • ¼ cup tehina sauce
  • 2 T lemon juice
  • Kosher salt

For the Curry Tehina:

  • 2 T vadouvan curry powder
  • 1/2 cup tehina sauce
  • Water
  • Kosher salt


For the kofte, combine all ingredients in a bowl and mix well. Refrigerate for 1 hour. Wrap kofte mixture around skewers and place covered with plastic wrap in the refrigerator for at least 1 hour while you prepare the remaining recipes.

Due to the sugar in the kofte, these are best grilled over medium heat, turning frequently. Make sure your grill is well oiled before starting. Cook skewers over charcoal/live fire until cooked through and drizzle with each of the sauces. 

For the Tehina sauce: Combine garlic and lemon juice in a food processor. Puree until smooth and strain solids through a fine mesh strainer. Place strained mixture in a bowl with the tahini paste and cumin. Whisk until smooth- adding water as needed until creamy.

For the Z'houg Tehina: Combine in a food processor and blend to a coarse paste.Add to tehina sauce and reserve.

For the Red Pepper and Curry Tehina: Puree all ingredients until smooth. Thin with water and add salt to taste.

Optional: Serve with warm naan bread, tzatziki sauce and a lemon wedge.