Kofta Kebabs
4 cloves garlic
A good handful shelled pistachio nuts
3 tablespoons grated onion
1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
1 teaspoon kosher salt, plus more for finishing
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
8 wooden skewers, soaked in water for 15 minutes
4 large flatbreads
juice of 1/2 lemon
olive oil
salad greens
tzatziki sauce, recipe follows
Mix together garlic, onions, and pistachios in the bowl of a food processor. Add remaining ingredients and process until lamb is the texture of ground meat. With damp hands, divide the mixture into 8 equal portions and press each portion onto the top half of a wooden skewer, making little indents along the length of the kebab as you go.
Heat a grill or your grill pan. Cook kebabs on all sides until golden brown, about 6-7 minutes. Dress salad greens with a little olive oil and lemon juice, pile them on a flatbread, and top with a kebab or two and some tzatziki sauce.
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