Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

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Finally found a way to use up the sumac I bought! I did scale it back as suggested in other reviews. The mix of spices here--loved it! Have made it just as regular kebabs without grinding the meat & it was great too! Another JO hit out of the park!

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Miswritten receipe! Way too much sumac!!! 1 tablespoon of sumac is plenty. better still use shawarma spice if you can. As an alternative for the sauce add 2 teaspoon of tahini to the yogurt mix.

Uk receipe has the right quantity!!!

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Great! We were getting sick of the same ole dinners, so I tried this. My husband stood over me with a concerned face as I ground the
Meat, but when he took a taste of the kabob, he said that it took him right back to a military base during one of his tours in Turkey. What a fun surprise! I cut the cumin and the cayenne in half and it was plenty.

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I have another recipe for lamb burgers that outshines this recipe. Not bad, but I still prefer the other.

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I have made this several times and am always amazed at the excellent flavor. You can taste all of the components, even though there are quite a few. I am not able to get sumac here, but I use lemon zest and it tastes great.

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I make a similar version of this dish, but Jamie's is just better hands down. My family loves this dish and asks for it often.

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Made this tonight for the better half. Followed the recipe except that I used slivered almonds - we were out of pistachios. They worked well but I'd like to try the pistachios, whatever, nuts really added crunch and interest to this recipe. Really a wonderful blend of textures and flavors. No problem with the meat puling away from the skewer - pack it tight and cool for an hour or so. Will definitely make again. Jamie's stuff is reliably good and not fussy. More power to you mate!

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I made this tonight, and was pleased, but it makes me crazy when the ingredient amounts, as given in the show, are different than the amounts in the recipe at Food Network. Someone needs to proof read these!

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I shaped the lamb into mini patties and served it with gyro bread and tzatziki. Next time I would make the lamb mixture the night before to let the flavors marry. I will definitely make it again, especially in the summer.

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and very very simple!