Harissa-Spiced Lamb Kofta with Charred Flatbread

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Herb-flecked lamb kofta skewers infused with smoky harissa, served with grilled flatbread and a cooling cucumber-tahini dip for a vibrant Middle Eastern feast. This Middle Eastern-inspired grilling recipe, ready in about 57 minutes, pairs ground lamb, harissa paste, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 450 grams ground lamb
• 2 tablespoons harissa paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 small pita bread
• 2 tablespoons olive oil
• 1 medium, grated cucumber
• 3 tablespoons tahini
• 1/2 medium, juiced lemon
• 1 clove, minced garlic
• 1/2 teaspoon kosher salt
• 3 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: In a bowl, combine 450 grams ground lamb, 2 tablespoons harissa paste, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon kosher salt, and 1 clove minced garlic. Mix gently with hands until evenly distributed but not overworked.
2. Step 2: Shape the lamb mixture into 12 even-sized balls (about 2 inches in diameter) and press each onto skewers to form elongated kofta shapes.
3. Step 3: Brush 4 small pita breads with 2 tablespoons olive oil and place directly on a preheated grill at medium (350°F) for 2 minutes per side until puffed and golden.
4. Step 4: Grill kofta skewers over medium heat for 8-10 minutes, turning frequently, until deeply browned and cooked through (internal temperature 160°F).
5. Step 5: While grilling, whisk together 1 medium grated cucumber, 3 tablespoons tahini, 1/2 tablespoon lemon juice, 1 clove minced garlic, and 1/2 teaspoon kosher salt until smooth and creamy.
6. Step 6: Serve hot kofta with grilled pita bread, drizzling the cucumber-tahini dip over the top and sprinkling with 3 tablespoons chopped fresh parsley.