Charred Lamb & Beef Kofta Skewers with Whipped Mint-Dill Ghee

A sophisticated take on traditional Lebanese kofta, featuring intensely seasoned lamb and beef, expertly charred for deep Maillard reaction, then served with an ethereal, herbaceous whipped cultured ghee. A symphony of fresh aromatics, rich fat, and profound umami.

Ingredients

• Ground lamb (80/20)400 g
• Ground beef (80/20)400 g
• Fresh flat-leaf parsley, finely minced0.25 cup
• Fresh mint, finely minced2 tbsp
• Fresh oregano, finely minced1 tbsp
• Roasted garlic cloves, puréed4 cloves
• Shallot, very finely minced1 tbsp
• Aged Parmesan cheese, finely grated30 g
• Beef bone broth reduction (syrup consistency)1 tbsp
• Cultured butter, softened120 g
• Ghee60 g
• Fresh dill, finely minced2 tbsp
• Sea saltto taste
• Freshly cracked black pepperto taste

Method

1. In a large bowl, gently combine ground lamb, ground beef, minced parsley, mint, oregano, puréed roasted garlic, minced shallot, grated Parmesan, and beef bone broth reduction. Season generously with sea salt and black pepper. Mix just until combined, avoiding overworking, which can make the kofta tough. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. For the Whipped Mint-Dill Ghee: In a small bowl, combine softened cultured butter and ghee. Using a whisk or electric mixer, whip until light and fluffy, about 2-3 minutes. Fold in the finely minced fresh dill and a pinch of salt. Set aside at room temperature.
3. Preheat a grill or a heavy cast-iron griddle to medium-high heat. Form the meat mixture tightly around metal skewers or into small, elongated patties, ensuring they are compact to prevent crumbling. For optimal charring, brush the skewers lightly with rendered beef fat or ghee.
4. Grill or sear the kofta skewers, turning occasionally, until a deep, crusty Maillard reaction develops on all sides and the internal temperature reaches 60-63°C (140-145°F) for medium-rare, or higher to your preference. This searing creates an exquisite caramelized crust, locking in the succulent juices.
5. Remove kofta from heat and allow to rest for a few minutes. Serve immediately, accompanied by generous dollops of the whipped mint-dill ghee for a burst of fresh, creamy richness.