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“From Weekend Magazine. The sumac is my addition-please DO NOT omit it. Can be grilled, pan fried or baked. Please try this with my posted Mast-O Khiar (Persian Yogurt and Cucumber Dip).”
18 koftes

Ingredients Nutrition


  1. Pulse the bread until you have finely ground breadcrumbs.
  2. In a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper. Mix thoroughly.
  3. Mix in the ground lamb meat with your hands but DO NOT overmix!
  4. Cover and refrigerate at least 30 minutes. (If the lamb meat is well chilled, you can skip this step.).
  5. Shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
  6. GRILLING: You will need 6 bamboo skewers. (Soak the skewers first in hot water for 15 minutes.) Arrange 3 kofte on each bamboo skewer. Grill over hot coals until meat is no longer pink in the center and kofte are brown on all sides.
  7. STOVE TOP: Heat up about 2 tablespoons grapeseed oil or olive oil on medium-high heat and fry the kofte until no longer pink in the center, turning occasionally to brown evenly. Set aside to drain on paper towel lined platter.
  8. OVEN: Arrange the kofte onto parchment lined baking sheet and bake at 350 degrees for approximately 25-30 minutes or until no longer pink in the center.
  9. Serve hot with pita bread and yogurt dip.
  10. NOTE: The uncooked meat mixture freezes well.

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