Name: Charcoal-Grilled Turkish Lamb Köfte with Sumac Onions
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g ground lamb (80/20 blend preferred); 1 tbsp finely chopped fresh parsley; 1 small garlic clove, minced; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp smoked paprika; 1/2 tsp kosher salt, plus more to taste; Freshly ground black pepper, to taste; 1 tbsp finely diced red onion (for köfte); Olive oil, for brushing and drizzling; 1/4 small red onion, sliced thin (for sumac onions); 1 tbsp finely chopped flat-leaf parsley (for sumac onions); 1 tsp sumac; 1/2 tsp lemon juice; Pinch of salt (for onions); 1/4 cup plain Greek yogurt; 1/2 tsp lemon zest; 1/2 tsp extra-virgin olive oil (for yogurt); 1 tomato, cut in half; 1 small flatbread (pita or lavash), warmed; Fresh parsley leaves, for garnish; Lemon wedges, for serving

Charcoal-Grilled Turkish Lamb Köfte with Sumac Onions

CrushedLemon1034

This dish brings the magic of Turkish street food to your backyard. Smoky, herb-flecked lamb köfte are grilled over charcoal for that signature charred crust while staying succulent inside. Bright sumac onions and a tangy yogurt sauce cut through the richness, balancing every bite. Grilled tomato, warm flatbread, and fresh parsley round out a rustic platter that’s as vibrant as it is hearty. A finishing drizzle of olive oil and lemon elevates the flavors—perfect for sharing or savoring solo with a crisp salad or roasted eggplant on the side.

Ingredients

Instructions

In a bowl, combine ground lamb, 1 tbsp parsley, minced garlic, cumin, coriander, smoked paprika, 1/2 tsp kosher salt, a few grinds of black pepper, and 1 tbsp diced red onion. Mix gently with your hands until just combined. Do not overmix. Cover and chill 15 minutes for flavors to meld.
While the meat chills, make the sumac onions: In a small bowl, toss sliced red onion with 1 tbsp parsley, sumac, lemon juice, and a pinch of salt. Let sit to marinate until serving.
In another small bowl, combine Greek yogurt, lemon zest, 1/2 tsp olive oil, and a pinch of salt. Stir well and refrigerate until ready to serve.
Preheat a charcoal grill for high, direct heat. Clean and oil the grates. Brush tomato halves lightly with olive oil and sprinkle with salt.
With wet hands, shape the lamb mixture into 3-4 small oval patties (about 2 cm thick). Lightly brush each köfte with olive oil.
Grill köfte directly over the hottest part of the coals, turning once, until charred and crisp on the outside but juicy inside, about 3-4 minutes per side. (Internal temp should be 160°F for medium.) At the same time, grill the tomato halves cut-side down until charred and soft, 2-3 minutes.
Warm the flatbread directly over the grill for 30 seconds until pliable.
To serve: Place hot köfte on warm flatbread. Top with sumac onions, grilled tomato, dollops of yogurt, and fresh parsley. Drizzle with olive oil and finish with a squeeze of lemon. Serve immediately with extra lemon wedges.