Lamb is a lovely alternative to beef, and is generally considered the least allergenic meat. Lamb kofta kebabs are a flavorful, kid-friendly way to serve lamb, and are very easy to make. Traditional recipes rely on allergenic pistachios and egg white, but I use hemp seeds and no egg. Look for roasted red bell peppers in the aisle with canned and jarred vegetables; for this recipe, drain the roasted peppers on paper towels before you chop them, or they’ll be too soupy. The citrusy spice sumac is a fantastic way to reduce sodium content in a dish. It adds a big flavor boost, and is also a great substitute for lemon for those with citrus allergies. Mediterranean cultures have used it for centuries in place of lemon when lemons aren’t in season. If truth be told, I often prefer it. Look for it in the spice aisle, as well as Aleppo pepper, a fruity, moderately spicy pepper that’s milder than crushed red pepper flakes and has a hint of raisinlike flavor. In this dish, it flavors the lamb and the yogurt you serve it with, and its acidity mellows thinly sliced onion into a surprisingly delicious condiment. Serve these kebabs with basmati rice or the suggested flat bread. Or both!
- 1 pound ground lamb
- ½ cup finely minced roasted red bell pepper (drained on paper towels before mincing)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed to a powder between your fingers
- ½ teaspoon dried spearmint, crushed to a powder between your fingers
- ¼ teaspoon ground Aleppo pepper, ancho chile powder, or ground chile flakes
- 0.12 teaspoon freshly ground pepper
- ¼ teaspoon salt
- 2 teaspoons ground sumac
- ½ cup shelled hemp seeds
- 1 (6-ounce) container plain vegan yogurt pinch of ground sumac
- 4 allergy-friendly flat breads or gluten-free tortillas
- 8 romaine hearts
- 1 large tomato, diced
- Fresh spearmint leaves, coarsely torn
- To make the red onion, with a very sharp knife, slice the onion in half, then into quarters, then into the thinnest possible half-moons. Combine with the sumac, tossing well to coat. Set aside while preparing the kebabs.
- To make the koftas, combine the lamb with the minced roasted bell pepper, cumin, oregano, spearmint, Aleppo pepper, black pepper, salt, and sumac in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the meat becomes creamy and a little sticky, about 5 minutes. You can also do this in a food processor, pulsing it until the meat becomes smooth. Add the hemp seeds and mix until combined.
- Heat a gas grill on high. You can also use a stovetop grill pan over high heat.
- Use a rubber spatula to transfer the lamb to a work surface. Divide it into 8 portions and roll them into balls. If you wet your hands slightly with cool water, it will simplify the process. Mold the balls into 3½ by 1½-inch patties.
- You can cook the koftas on metal skewers or not. If using them, use one skewer per patty. Skewer each patty and use your fingers to press the meat around the skewer. Don’t worry if it’s a little loose at first, it will tighten up as it cooks.
- Spray the grill grates with cooking spray or brush with oil. Grill the koftas for 4 minutes per side, until browned, then for 30 seconds on each of the remaining uncharred edges.
- Transfer the koftas to a platter. In a small bowl, sprinkle the yogurt with the pinch of sumac. Serve the lamb with the flat breads, red onion with sumac, romaine hearts, tomato, fresh mint, and yogurt.