Montréal Lamb Kofta with Tahini-Yogurt Sauce

Makes 6 servings

These crisp kebab-worthy meatballs get their kick from Monsieur Montreal. Blooming the spices, shallots and garlic in oil brings out Monsieur Montreal’s savory notes and piquant peppery flavors, both of which cut through the richness of beef or lamb.

We love serving these kofta with a simple fresh salad of tomato, cucumber, red onion and flat-leaf parsley and a tangy yogurt-tahini sauce for a bright counterpart.

Montréal Lamb Kofta

2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1 garlic clove, grated (~1 teaspoon)
2 tbsp Monsieur Montréal
3 oz bread or bread crumbs
1⁄4 cup whole-milk yogurt
1⁄4 cup water
1 1⁄2 pounds 90-percent lean ground beef or ground lamb
1 teaspoon sea salt

In a small bowl, stir together 2 tablespoons olive oil, the shallot, garlic, and Monsieur Montreal spice. Microwave until fragrant, about 30 seconds, then set aside to cool. Alternatively, add the olive oil to a small skillet set over medium-high heat; once hot, add the shallot, garlic, and Monsieur Montreal spice then immediately remove from heat to cool.

In a large bowl, combine the bread, yogurt and water then use your hands to mash the mixture to a smooth paste. Add the cooled oil mixture, beef or lamb, and salt. Use your hands to thoroughly mix. Refrigerate mixture for at least 15 minutes.

To grill the kofta: divide the mixture into 6 portions and thread each portion onto skewers, using your hands to form them into 1-inch thick cigars. Arrange on a pre-heated and oiled grill and cook until browned on each side and the internal temperature registers 140 degrees, about 5-7 minutes per side. Transfer to a platter and rest for 5 minutes before serving.

To cook the kofta on the stovetop: divide meat into 6 portions and use your hands to roll each into 1-inch thick cigars. In a 12-inch nonstick skillet, heat the 1 tablespoon oil over medium-high until just beginning to smoke. Add the kofta to the pan and use a flipping spatula to press them lightly. Cook over medium heat, adjusting the heat as necessary, until the meatballs register 140 degrees, cooked through, and are well browned on both sides, about 5 to 7 minutes per side. Transfer to a platter and rest for 5 minutes before serving.

To broil the kofta in the oven: Turn oven on to broil with a rack set in the middle of oven. Divide meat into 6 portions and use your hands to roll each into 1-inch thick cigars. Arrange them on a wire rack brushed/sprayed with oil, set into a foil-lined baking sheet. Broil in the oven on the top rack for 8-12 minutes, flipping halfway through, until koftas are lightly charred. Change the oven setting to bake at 400 degrees and transfer the baking sheet to the middle rack. Bake for another 5-8 minutes or until the kofta register 140 degrees. Transfer to a platter and rest for 5 minutes before serving.

Serve with tahini-yogurt sauce, pita bread, tomatoes, cucumbers, parsley, and lemon wedges.

Tahini-Yogurt Sauce
Makes 1 1⁄2 cups

1 cup whole-milk yogurt
3 tablespoons tahini
3 tablespoons lemon juice
1⁄2 teaspoon sea salt
1⁄4 teaspoon cayenne chile

In a small bowl, whisk the yogurt, tahini, together, then add the lime juice, salt and cayenne until smooth.