Apricot Habanero Glazed Lamb Kofta with Minted Cucumber Yogurt and Charred Pita

Apricot Habanero Glazed Lamb Kofta with Minted Cucumber Yogurt and Charred Pita

A bright, slightly sweet and spicy glaze of Coo Moo Apricot Habanero lifts seasoned lamb kofta. Serve with a cooling minted cucumber yogurt and quick-charred pitas for an approachable, dinner-party friendly dish that balances savory, sweet, spicy, and cooling flavors.

Ingredients

• 1 pound ground lamb (preferably 80/20)
• 1/2 small red onion, finely grated and squeezed dry (about 1/4 cup)
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Wood or metal skewers (if using wooden, soak 30 minutes)
• 3/4 cup Coo Moo Apricot Habanero jam (product)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil, plus extra for brushing
• 1 cup full-fat plain Greek yogurt
• 1 small cucumber, seeded and finely diced or grated
• 2 tablespoons fresh mint, finely chopped, plus extra for garnish
• 1 small garlic clove, minced (for yogurt)
• Salt and pepper to taste (for yogurt)
• 4 small pita breads or naan, halved
• Optional: lemon wedges and thinly sliced red onion for serving

Instructions

1. Make the kofta: In a large bowl combine the ground lamb, grated red onion, minced garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix gently with your hands until just combined. Avoid overworking to keep the kofta tender.
2. Shape onto skewers: Divide the mixture into 8 equal portions. With wet hands, mold each portion around a skewer into a 4 to 5-inch elongated meatball shape. Place on a baking sheet and refrigerate for 15 minutes to help them hold their shape.
3. Prep the glaze: In a small saucepan combine the Coo Moo Apricot Habanero jam, soy sauce, lemon juice, smoked paprika, and 1 tablespoon olive oil. Warm over low heat, stirring until smooth and slightly thinned, about 3 minutes. Keep warm on the lowest heat setting.
4. Make the minted cucumber yogurt: While kofta chills, stir together Greek yogurt, cucumber, mint, minced garlic, 1/4 teaspoon salt and a few grinds of black pepper. Adjust seasoning and set chilled until serving.
5. Char the pitas: Heat a large cast-iron skillet or grill pan over medium-high heat. Brush pitas lightly with olive oil. Cook each pita 30 to 45 seconds per side until puffed and charred in spots. Wrap in a clean towel to keep warm.
6. Cook the kofta: Heat a large grill pan or outdoor grill to medium-high and brush with oil. Place skewers on the hot surface and cook 3 to 4 minutes per side, turning to sear evenly. During the last 2 minutes of cooking, brush the apricot habanero glaze generously onto each kofta, turn and glaze again so the exterior becomes sticky and caramelized but not burned. Internal temperature should reach 160°F for lamb.
7. Rest and finish: Transfer glazed kofta to a plate and let rest 3 minutes. Spoon any remaining warm glaze over the kofta for extra shine.
8. Assemble and serve: Spread a generous spoonful of minted cucumber yogurt on each half pita. Slide a kofta onto each pita, garnish with extra mint leaves, optional lemon wedge, and thinly sliced red onion. Serve immediately with extra glaze on the side for dipping.

Notes

• Make ahead: Kofta can be formed and refrigerated up to 6 hours ahead. Keep covered. Glaze can be prepared a day ahead and reheated gently.
• Heat level: The Coo Moo Apricot Habanero provides a sweet-spicy finish. For extra heat add a pinch of red pepper flakes to the glaze.
• Vegetarian option: Swap lamb for a seasoned chickpea and roasted eggplant mixture formed around skewers and reduce cooking time accordingly.

Enjoy the contrast of sweet apricot and bright habanero with savory lamb and cooling yogurt for a colorful, flavorful meal.