Aarti’s Lamb Kofte/Kofto Kebabs with Pomegranate Glaze and Cucumber Yogurt Sauce (Tzaziki)


I have been wanting to make this recipe since last year’s season of Food Network Star aired.  In this episode, Aarti’s challenge was to prepare a dish for a culinary legend to  re-invent a dish of the best thing he ever ate.  Unfortunately, I do not recall the name of the culinary legend.  All I remember were the raves for how great the kebabs were.  She prepared them with a side of Bengali spiced potatoes.  I only had time to roast the potatoes, but one of these days I will be preparing the potatoes per Aarti’s recipe.

As far as the lamb, we loved it even though I used my oven instead of griddle.  I raised the oven temp to 500 degrees, then put them under the broiler to get the grilling effect.  The addition of pomegranate molasses really brought out the flavors of the lamb and will be using this ingredient more often.  To serve, make sure they are hot and bundled in pita pockets or lavash.  Don’t forget to add a tablespoon of minty cucumber yogurt dip on top of your kebabs to taste the cool and hot flavors at the same time.



For original recipe, click  here.

Aarti’s Lamb Kofte/Kofto Kebabs with Pomegranate Glaze and Cucumber Yogurt Sauce (Tzaziki)


Cucumber Yogurt Dip (Tzaziki)

  • 3 to 4 peeled Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
  • handful of fresh mint
  • 3 clover garlic
  • 2 cups yogurt or lebni
  • salt

Lamb Ground Kebabs with Pomegranate Glaze:

  • 1/2 bunch fresh parsley, leaves picked (about 2 cups)
  • 4 sprigs fresh mint, leaves picked (about 1 cup)
  • 1 onion, chopped
  • Zest and juice of 1 lemon
  • 2 cloves garlic
  • 1 pound ground lamb
  • 1 teaspoon baking soda
  • salt and freshly ground black pepper
  • olive oil, for greasing and drizzling
  • 2 tablespoons pomegranate molasses*

Special Equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes
*Can be found at specialty/Middle Eastern markets


Cucumber Yogurt Dip (Tzaziki)
In a food processor, combine all the ingredients except the yogurt and pulse a few times until everything the mixture resembles to a minced texture.  In a bowl, add in the yogurt with the processed mixture.  Add salt to taste. Cover and chill.

Lamb Kofte/Kofto Kebabs with Pomegranate Glaze (same as Aarti’s method for cooking, but I am baking at high heat instead of grilling since I am need of a new griddle.)

Preheat oven at 500 F degrees.

1. In a food processor, combine the parsley, mint, shallot, lemon zest, lemon juice and garlic and pulse until finely minced.
2. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste.
3. Knead until the mixture turns sticky and holds its shape.
4. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it’s even all the way down. Repeat with rest of the meat mixture.
5.Put the kebabs on an oiled baking sheet and drizzle with a little more oil.

Arrange the kebabs on the baking sheet, turning every  3 minutes, generously brushing with the pomegranate molasses. Cook the kebabs around 6 to 8 minutes. Then move the kebabs under the oven broiler to cook for a few minutes more to get the direct flame in place of the grill.  Transfer the kebabs to a serving platter and serve with the potatoes, tzaziki and more glaze.


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