Lamb Kofta Kebabs Recipe

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!