Minted Lamb Kofta with Sumac Labneh

Ingredients

• ---FOR THE SUMAC LABINEH---
• 2 cups (500 mL) natural plain full-fat yogurt or plain Greek yogurt
• 2 tablespoons (30 mL) Preserved Lemon Purée
• 1 tablespoon (15 mL) ground sumac
• ---FOR THE MINTED LAMB KOFTA---
• 2 pounds (900 g) ground lamb
• Leaves and tender stems from 1 bunch of fresh mint, finely chopped, a few sprigs reserved for garnish
• 1 small yellow or white onion, finely grated with a microplane
• 4 garlic cloves, finely grated with a microplane
• 2 tablespoons (30 mL) pomegranate molasses or pure liquid honey
• 2 tablespoons (30 mL) smoked paprika
• 1 tablespoon (15 mL) ground cumin
• 1 tablespoon (15 mL) red chili flakes
• 1 tablespoon (15 mL) sea salt, plus more for seasoning
• ---FOR SERVING---
• 2 heads of Bibb lettuce, leaves separated
• 2 lemons, cut into wedges

Directions

Make the Sumac Labeneh

1. In a small bowl, whisk together the yogurt, preserved lemon purée, and sumac. Transfer the mixture to a strainer lined with folded cheesecloth and suspended over a bowl. Cover completely with plastic wrap and let drain in the refrigerator for 24 hours. Discard the whey. Use immediately or transfer to a resealable container and refrigerate for up to 3 days.

Prep the koftas

1. In a large bowl, combine the lamb, mint, onion, garlic, molasses, paprika, cumin, chili flakes, and salt. Mix well with your hands until evenly combined. Divide and shape the mixture into 12 sausages, 1 inch (2.5 cm) thick. Thread onto the skewers. Cover tightly and refrigerate until thoroughly chilled, an hour or so.

Build a fire

1. Build and tend an active fire in your firepit, bringing to medium-high heat with live flame and a growing bed of glowing hot coals. Position skewer supports as needed directly over the fire. Alternatively, light your charcoal grill or fire up your gas grill to its highest setting.

Sear the Kofta Kabobs

1. Season the lamb skewers lightly with salt. Position the skewers above the open fire and roast, turning occasionally, until browned yet still slightly pink in the centre, 8 to 10 minutes. Transfer to a resting platter
2. Serve the minted lamb kofta skewers with the sumac labneh, lettuce leaves, lemon wedges, and mint sprigs. Let guests assemble their own. Wrap each kofta in a lettuce leaf, hold firmly, remove the skewer, smear with labneh, garnish with a mint sprig, and sprinkle with freshly squeezed lemon juice.

Excerpted from Wood, Fire & Smoke by Michael Smith. Copyright © 2025 by Michael Smith. Photography by Al Douglas. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.