Kofta Tornado

Yield: 10 skewers (6–7 inches each)
Prep Time: 25 minutes (plus chilling)
Cook Time: 6–8 minutes
Rest/Chill: 1 hour (recommended)

Ingredients

Meat & Aromatics

• 1 lb (450 g) ground lamb (about 20% fat)

• 1 lb (450 g) ground beef (15–20% fat)

• 1 small yellow onion, finely grated and squeezed dry

• 4 cloves garlic, microplaned or very finely minced

• 1 packed cup finely chopped mixed herbs (½ flat-leaf parsley, ½ cilantro)

• 1 small jalapeño, finely minced

  • or 1–2 tsp minced chile chiltepín, to taste

Spice & Salt Mix

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1¼ tsp kosher salt (Diamond Crystal; use about ¾ tsp if using Morton)

• 1 tsp freshly ground black pepper

• 1 tsp ground allspice

• ½ tsp ground cinnamon

• ½ tsp Mexican oregano, crumbled

• 1 tsp Aleppo pepper

  • or ½ tsp paprika plus ¼ tsp crushed red pepper

• 1 tsp ground sumac, plus more for finishing

Binders & Flavor Boosters

• 3 Tbsp panko breadcrumbs

• 2 Tbsp toasted pepitas, finely ground

• ½ tsp baking powder

• 1 Tbsp pomegranate molasses

• 1 tsp finely grated orange zest

• 1 Tbsp extra-virgin olive oil

Cilantro–Mint–Pepita Dust (Garnish)

• 2 Tbsp finely chopped fresh cilantro

• 2 Tbsp finely chopped fresh mint

• 2 Tbsp toasted pepitas, coarsely crushed

• 1 tsp ground sumac

• Pinch flaky sea salt

• Finely grated zest of ½ orange

Optional Accent

• Quick-pickled red onion: Thinly sliced red onion tossed with lime juice, a pinch of salt, and crushed chiltepín; rest 10 minutes.

Directions

1. Make the Spice Slurry

In a small bowl, combine the cumin, coriander, salt, black pepper, allspice, cinnamon, Mexican oregano, Aleppo pepper, sumac, baking powder, ground pepitas, pomegranate molasses, olive oil, and orange zest. Stir until a thick, aromatic paste forms.

2. Mix the Kofta

Place the lamb and beef in a large chilled bowl. Add the grated onion, garlic, chopped herbs, and jalapeño (or chiltepín). Sprinkle in the panko breadcrumbs, then add the spice slurry.

Using clean hands, mix firmly for 2–3 minutes until the mixture becomes tacky and cohesive. This step is essential—it helps the kofta cling to the skewers and stay juicy.

Cover and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to develop and the mixture to firm up.

3. Shape the Skewers

Divide the chilled mixture into 10 equal portions. With lightly damp hands, mold each portion around a flat metal skewer (or soaked bamboo skewer) into a 6–7 inch log about 1 inch thick.

Pinch the ends securely and gently press shallow ridges along the length of each kofta to create a “tornado” shape that promotes browning.

4. Grill

Preheat a charcoal grill (mesquite preferred), gas grill, or cast-iron grill pan over medium-high heat.

Grill the kofta for 3–4 minutes per side, turning carefully, for a total of 6–8 minutes. Aim for a deeply browned exterior with a juicy, just-cooked interior.

5. Finish & Garnish

Remove the kofta from the heat. Lightly dust with additional sumac, a pinch of flaky salt, and a touch of fresh orange zest.

In a small bowl, toss together all the ingredients for the Cilantro–Mint–Pepita Dust. Sprinkle generously over the hot skewers. Finish with quick-pickled red onion, if using.