Ground chicken and lamb kofta, grilled as flat ovals. Rated 5/5 on the first cook — grate to table in about 12 minutes.
Cuisine: Mediterranean · Dish Type: Main Dish · Prep: 15 min · Cook: 12 min · Servings: 3 lb = 12 x 4 oz patties (halve for dinner only) · Rating: ⭐⭐⭐⭐⭐
Ingredients (3 lb batch)
2 lb ground chicken, 1 lb ground lamb, 1 Tbsp + 1½ tsp garlic powder, 1 Tbsp + 1½ tsp onion powder, 1 Tbsp + 1½ tsp smoked paprika, 2¼ tsp ground cumin, 1½ tsp ground coriander, 2¼ tsp kosher salt, ¾ tsp black pepper, ¾ tsp ground cinnamon, ⅛ tsp cayenne, ¾ cup panko, 1 large egg, 3 Tbsp whole milk, 1½ Tbsp minced fresh parsley. (Halve everything for a 1½ lb dinner-only batch.)
Instructions
- Combine dry seasonings in a large bowl.
- Stir in panko, then egg and milk; mix about 30 seconds until evenly damp.
- Add chicken, lamb, and parsley. Mix gently by hand until spices are even and no dry panko shows — don't overwork.
- Shape into flat ovals, 4 oz each, ¾ inch thick, about 4 inches long.
- Chill 15 minutes on a sheet pan — don't skip this.
- Grill direct zone at 450°F, lid closed, 4–5 minutes. Flip with a wide spatula, lid closed 4–5 minutes more.
- Pull at 165°F internal.
- Rest 5 minutes tented before serving.
Tips
- Whatever doesn't fit with real space goes on the indirect zone and rotates in as space opens — crowding steams them.
- Expect flare-ups as lamb fat renders; move affected patties to indirect heat briefly.
- If they stick or tear, the grate wasn't hot enough or you flipped early — give it 2 more minutes.
- Use ground cayenne, not crushed red pepper flakes, so heat disperses evenly for kids.
- Serve with Afghan White Rice (Challow), grilled zucchini, and tzatziki.
- Freezes well: two per container with 2 Tbsp broth or water for moisture; reheat at 375°F for 10–12 minutes.