Grilled Lamb Kofte

Makes 4-6 servings

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For the yogurt-garlic sauce:

1 cup plain whole-milk yogurt

2 tablespoons lemon juice

2 tablespoons tahini

1 garlic clove, minced

1/2 teaspoon salt

For the kofte:

1/2 cup pine nuts

4 garlic cloves, peeled

11/2 teaspoons hot smoked paprika

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon each ground coriander, ground cloves

1/8 teaspoon each ground nutmeg,

ground cinnamon

11/2 pounds ground lamb

1/2 cup grated onion, drained

1/3 cup each fresh parsley, mint, minced

11/2 teaspoons unflavored gelatin

1 large disposable aluminum roasting pan (if using charcoal)

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1. For the yogurt-garlic sauce: Whisk all ingredients together in bowl. Set aside.

2. For the kofte: Pulse pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into a 5-inch-long cylinder about 1 inch in diameter. Using eight 12-inch metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours.

3. For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

5. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers. Continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter. Serve with the yogurt-garlic sauce.

The science behind it: The traditional recipe calls for soaked bread to hold onto the moisture released as the meat cooks. That resulted in pastiness for us, but a small amount of gelatin was subbed and resulted in tender, juicy kofte.

Per serving (based on 6): 366 calories, 38 grams protein, 9 grams carbohydrates, 4 grams sugar, 20 grams fat, 105 milligrams cholesterol, 711 milligrams sodium, 2 grams dietary fiber.