Apricot Ginger Teriyaki Glazed Lamb Kofta with Mint-Yogurt Drizzle

Apricot Ginger Teriyaki Glazed Lamb Kofta with Mint-Yogurt Drizzle

Bright, aromatic Middle Eastern-inspired lamb kofta get a glossy, sweet-savory finish from Coo Moo Jams Apricot Ginger Teriyaki Glaze. Served with cooling mint-yogurt, quick pickled red onion, and fluffy lemon-cilantro couscous, this dish is visually striking and balanced in flavor. The glaze is used both to marinate and to finish the kofta, plus a little extra spooned over the couscous for a fruity kick.

Ingredients

• 1 pound ground lamb (or beef-lamb blend)
• 3 tablespoons finely chopped shallot
• 2 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 2 tablespoons fresh mint chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons Apricot Ginger Teriyaki Glaze plus 1/4 cup for finishing (see product: Apricot Ginger Teriyaki Glaze)
• 8 wooden skewers soaked 30 minutes (or metal skewers)
• 1 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint for yogurt
• 1 teaspoon lemon juice
• 1 small red onion thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• Salt pinch for quick pickles
• 1 cup couscous
• 1 1/4 cups low-sodium chicken or vegetable broth
• 1 tablespoon butter
• Zest and juice of 1 lemon
• 2 tablespoons chopped cilantro
• Optional garnish: toasted pine nuts, microgreens, additional glaze for drizzling

Instructions

1. Quick-pickle the onion: In a small bowl, whisk apple cider vinegar, sugar, a pinch of salt, and 2 tablespoons cold water until sugar dissolves. Add red onion slices, press down so submerged, and let sit at room temperature while you prepare the rest. These will be ready in 15 to 30 minutes.
2. Make the mint-yogurt: In a small bowl combine Greek yogurt, olive oil, chopped mint, lemon juice, and a pinch of salt. Cover and refrigerate until serving so flavors meld.
3. Prepare couscous: Bring broth, butter, and a pinch of salt to a boil. Stir in couscous, remove from heat, cover, and let sit 8 minutes. Fluff with a fork and stir in lemon zest, lemon juice, and chopped cilantro. Keep warm.
4. Mix kofta: In a large bowl combine ground lamb, shallot, garlic, parsley, mint, cumin, coriander, smoked paprika, salt, pepper, and 3 tablespoons Apricot Ginger Teriyaki Glaze. Mix gently until just combined; avoid overworking the meat which can make kofta dense.
5. Shape onto skewers: Divide the mixture into 8 equal portions. Wet your hands slightly and mold each portion into an oblong kofta around each skewer, pressing firmly so it holds. Place on a tray and chill 10 minutes to help them set.
6. Cook kofta: Heat a grill pan or skillet over medium-high heat and brush lightly with oil. Cook the kofta skewers 3 to 4 minutes per side until well browned and internal temperature reaches 160°F for lamb. During the last 2 minutes, brush each side generously with the reserved 1/4 cup Apricot Ginger Teriyaki Glaze and let it caramelize to a glossy finish. If using an outdoor grill, cook over medium heat turning and glazing at the end.
7. Plate: Spoon couscous onto a large platter or individual plates. Lay 2 skewers of glazed kofta on top. Drizzle the mint-yogurt over the couscous in ribbons and spoon a few teaspoons of the glaze over the couscous for extra apricot brightness. Scatter quick-pickled red onions and toasted pine nuts, and finish with microgreens or extra chopped herbs.
8. Serve: Offer extra Apricot Ginger Teriyaki Glaze at the table for dipping. These kofta are great warm or at room temperature and make a beautiful centerpiece for a casual dinner or small gathering.

Notes

• For a lighter option, substitute ground turkey or chicken and reduce cook time slightly; glaze at the end as directed.
• To make ahead: form and skewer kofta up to 24 hours in advance and keep covered in the refrigerator. Bring to room temperature 20 minutes before cooking.
• Creative use of product: Stir 1 tablespoon of Apricot Ginger Teriyaki Glaze into the couscous after fluffing to introduce subtle apricot-ginger notes throughout the base, not just on the meat.