Grilled Lamb Kofta with Turmeric Rice and Lemon-Tahini

Why You’ll Love This Recipe

• Deeply spiced lamb kofta with cumin, coriander, and fresh mint—fragrant, juicy, and satisfying.
• A complete gluten-free plate: golden turmeric rice, crisp chopped salad, and a bright lemon–tahini drizzle.
• Grill, grill pan, or broiler friendly—no special equipment required.
• Balanced flavors and textures: smoky, creamy, fresh, and zesty in every bite.

Grocery List

• Produce: 1 English cucumber, 2 medium tomatoes, 1 small red onion, 1 small yellow or white onion, 1 lemon (plus extra for wedges), 1 garlic bulb, fresh mint, fresh flat-leaf parsley
• Dairy: Unsalted butter (optional for rice)
• Pantry: Ground cumin, ground coriander, paprika, cayenne, ground turmeric, kosher salt, black pepper, tahini (check a gluten-free brand), extra-virgin olive oil, basmati rice, gluten-free chicken broth (or water), almond flour, sumac (optional), sesame seeds (optional)

Full Ingredients

Lamb Kofta Meatballs

• 1 lb (450 g) ground lamb
• 1/4 cup (35 g) finely grated onion, excess liquid squeezed out
• 3 garlic cloves, minced or grated
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh parsley
• 2 tbsp fine almond flour (certified gluten-free)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp olive oil, plus more for grilling

Turmeric Rice

• 1 1/2 cups (285 g) basmati rice, rinsed until water runs mostly clear
• 2 1/4 cups (530 ml) gluten-free chicken broth or water
• 1 tsp ground turmeric
• 1 tbsp olive oil or 1 tbsp unsalted butter
• 1/2 tsp kosher salt

Cucumber–Tomato Salad

• 1 English cucumber, seeded and diced
• 2 medium tomatoes, diced
• 1/4 small red onion, finely chopped
• 2 tbsp chopped fresh parsley or mint
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, plus black pepper to taste
• Pinch of ground sumac (optional)

Lemon–Tahini Sauce

• 1/4 cup (60 g) tahini
• 3 tbsp freshly squeezed lemon juice
• 1 small garlic clove, grated
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 4–6 tbsp warm water, to thin

To Serve

• Lemon wedges
• Extra chopped mint or parsley
• Toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Make the lemon–tahini sauce

In a small bowl, whisk the tahini, lemon juice, grated garlic, ground cumin, and salt. The mixture will thicken at first. Add warm water, 1 tablespoon at a time, whisking until smooth and pourable (about the consistency of heavy cream). Taste and adjust salt or lemon. Cover and set aside.

Step 2: Mix and shape the kofta meatballs

In a medium bowl, combine ground lamb, grated onion (squeezed dry), garlic, mint, parsley, almond flour, cumin, coriander, paprika, cayenne, salt, and black pepper. Mix gently with your hands just until evenly combined—do not overwork. Lightly oil your hands and form 16 equal meatballs (about 1 1/2 tablespoons each); for even grilling, press them slightly into oval patties. Refrigerate 15 minutes to firm up.

Step 3: Rinse and start the turmeric rice

Rinse the basmati rice under cold water, swishing with your hands, until the water runs mostly clear. Drain well. In a medium saucepan over medium heat, warm the olive oil or butter. Add the rice and turmeric and stir for 30 seconds to coat. Pour in the gluten-free broth (or water) and add the salt. Bring to a boil, then immediately reduce to low, cover, and simmer for 15 minutes.

Step 4: Finish the rice

Turn off the heat and let the rice stand, covered, for 10 minutes to steam. Uncover, fluff with a fork, and keep covered off heat until serving.

Step 5: Make the cucumber–tomato salad

In a bowl, combine the cucumber, tomatoes, red onion, and parsley or mint. Add lemon juice, olive oil, salt, and pepper; toss to coat. Sprinkle with a pinch of sumac if using. Taste and adjust seasoning. Set aside.

Step 6: Grill or broil the kofta

Preheat an outdoor grill to medium-high (425–450°F / 220–230°C) and oil the grates, or heat a grill pan over medium-high. Alternatively, set an oven rack 6 inches from the broiler and preheat the broiler; line a sheet pan with foil and lightly oil. Brush the meatballs lightly with olive oil. Grill or broil 8–10 minutes total, turning every 2–3 minutes, until nicely browned with charred spots and the centers reach 160°F (71°C). Transfer to a plate and rest 5 minutes.

Step 7: Plate and serve

Spoon turmeric rice into shallow bowls. Top with the lamb kofta meatballs. Drizzle generously with lemon–tahini sauce. Add a mound of cucumber–tomato salad on the side. Garnish with extra mint or parsley and a sprinkle of sesame seeds if you like. Serve with lemon wedges.

Pro Tips

• Grate the onion on the small holes of a box grater and squeeze out excess moisture—this prevents the kofta from becoming loose.
• Wet or lightly oil your hands when shaping for smoother, crack-free meatballs.
• Use a grill basket or a well-oiled grill pan if your grates are wide; it keeps small meatballs from sticking or falling through.
• Thin tahini sauce only with warm water; cold water can cause it to seize.
• Rinse rice until the water runs mostly clear to keep grains fluffy and separate.

Variations

• Protein swap: Use ground beef or a 50/50 lamb–beef blend; for leaner options, try ground turkey and cook to 165°F (74°C).
• Herb twist: Replace mint with cilantro, or add 1 tsp dried mint for a deeper herbal note.
• Rice upgrade: Add 1 bay leaf or a pinch of saffron to the rice for extra aroma, or stir in 1/4 cup toasted slivered almonds before serving.

Storage & Make-Ahead

Refrigerate cooked components separately in airtight containers: kofta up to 4 days, rice up to 4 days, salad up to 2 days, and sauce up to 5 days. Reheat kofta gently on the stove or in a 350°F (175°C) oven until hot (about 10 minutes). Rice reheats best with a splash of water, covered, in the microwave. Shape kofta up to 24 hours ahead and keep chilled; freeze raw shaped meatballs for up to 2 months (thaw overnight in the fridge before cooking). All ingredients are gluten-free as written; as always, verify labels for certified gluten-free status, especially tahini and broth.

Nutrition (per serving)

Approximate: 700–750 calories; 32–35 g protein; 55–60 g carbohydrates; 35–40 g fat; 4–6 g fiber; 850–1000 mg sodium. Values will vary based on brands and exact portions.