Kofta is a Middle Eastern and South Asian meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan and Iran, koftas are usually made of beef and chicken. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice, leeks and some other ingredients. The (Kufteh Tabrizi) is also very popular in Pakistan and forms part of the common diet. The vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular in India.
4 lbs ground lamb1 small red onion, peeled, finely diced3 oz lime juice3 bunches flat-leaf cilantro, leaves only, finely chopped3/4 t. ground cinnamon3/4 t. cayenne3/4 t. allspice3/4 t. cardamomSea salt and black pepper, to tasteExtra virgin olive oil, as needed12 pita bread rounds1 t. ground sumac1 1/2 qt. chilled tabouli saladOrange and grapefruit slices, for garnish
Mix together lamb, onion, lime juice, and cilantro. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper. Refrigerate lamb mixture to chill. Once chilled, shape into 24 flattened patties, approximately 3 oz. each. Wrap around skewers with a little oil and cook in combi mode 400°F until 165°F internal temperature.
Brush olive oil on pitas, and sprinkle with sumac. Bake in preheated combi, in combi mode at 400°F until crisp. Break into chips.
Serve lamb skewers with pita chips and a chilled tabouli salad seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint. If desired, garnish with orange and grapefruit slices.