Wooster-Glazed Lamb Kofta with Charred Grape-Tomato Salsa and Herbed Labneh

Wooster-Glazed Lamb Kofta with Charred Grape-Tomato Salsa and Herbed Labneh

A bright, rustic Middle Eastern-inspired plate where savory lamb kofta get finished with the sweet-tangy depth of Wooster Sauce. Serve with warm flatbreads and a cooling herbed labneh for contrast. This dish is grilled for smoky char and plated family-style for a vibrant, shareable meal.

Ingredients

• 1.5 pounds ground lamb (or beef-lamb mix)
• 1 small yellow onion, finely grated and excess liquid squeezed out (about 1/3 cup)
• 3 garlic cloves, minced
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten
• 8 wooden skewers, soaked 30 minutes (or metal skewers)
• 3 tablespoons olive oil, divided
• 1/3 cup Wooster Sauce (for glazing)
• Charred Grape-Tomato Salsa:
• 2 cups mixed grape and cherry tomatoes, on the vine if possible
• 1 tablespoon olive oil
• 1 small shallot, finely minced
• 1 tablespoon red wine vinegar
• 1/4 cup finely chopped basil
• Salt and pepper to taste
• Herbed Labneh:
• 1 cup labneh or thick Greek yogurt
• 1 tablespoon finely chopped dill
• 1 tablespoon lemon juice
• Salt to taste
• To serve: 6 warm flatbreads or pita halves, lemon wedges, extra parsley, and a small jar of Wooster Sauce for passing

Instructions

1. In a large bowl combine the ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, salt, pepper, and beaten egg. Mix gently with your hands until ingredients are evenly distributed. Do not overwork the meat or the kofta will become dense.
2. Divide the mixture into 8 equal portions. With slightly wet hands, shape each portion into an oblong log around a skewer, pressing firmly so the meat adheres to the skewer and is about 3/4-inch thick. Place on a tray and chill for 20 minutes to firm up.
3. Meanwhile prepare the charred grape-tomato salsa. Toss the grape and cherry tomatoes with 1 tablespoon olive oil and a pinch of salt. Heat a cast-iron skillet or grill pan over high heat until smoking. Add tomatoes and cook without stirring until skins blacken and blister, about 1.5 to 2 minutes, then toss and char another 1 to 1.5 minutes until most are blistered but still juicy. Transfer to a bowl, add minced shallot, red wine vinegar, chopped basil, and a pinch of salt and pepper. Set aside to cool slightly.
4. Mix the herbed labneh by stirring together labneh, chopped dill, lemon juice, 1/4 teaspoon salt, and a drizzle of olive oil. Taste and adjust salt or lemon. Cover and refrigerate until ready to serve.
5. Prepare the grill or grill pan to medium-high heat and oil the grates. Brush the kofta lightly with 1 tablespoon olive oil. Grill the skewers for 3 to 4 minutes per side, turning once, until well browned and an instant-read thermometer reads 150 to 155F for medium or longer to desired doneness.
6. In the last 2 minutes of cooking, brush the exposed sides generously with Wooster Sauce to create a glossy, caramelized glaze. Turn and brush the other side once as it cooks, allowing the sugars in the sauce to char slightly but not burn. Remove from heat and let rest 5 minutes.
7. To plate, spread a couple of spoonfuls of herbed labneh down the center of a large platter. Arrange grilled kofta skewers over the labneh. Spoon the charred grape-tomato salsa alongside the kofta. Garnish with extra chopped parsley, lemon wedges, and a small ramekin of Wooster Sauce for extra drizzle at the table. Serve with warm flatbreads for tearing and scooping.

Notes

• Wooster Sauce adds sweet, tangy, umami depth. For a smokier finish, try mixing 1 teaspoon of smoked paprika into the glaze before brushing.
• If you do not have labneh, use thick Greek yogurt strained through cheesecloth for 1 hour.
• To make ahead: mix the kofta meat the night before and form skewers just before grilling. Salsa can be prepared up to 4 hours in advance and brought to room temperature before serving.