LAMB KöFTE WITH TARATOR SAUCE

Lamb Köfte with Tarator Sauce image

Provided by Melissa Roberts

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 slices firm white sandwich bread, torn into pieces
1 medium onion, chopped
1/2 cup chopped flat-leaf parsley
1 1/2 pound ground lamb
1 teaspoon ground allspice
1 teaspoon Aleppo pepper or 1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes
tarator sauce ; chopped tomatoes; chopped onion; pita bread

Steps:

Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.
Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long "cigar." Slide a skewer lengthwise through center of each.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Oil grill rack, then grill köfte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.