Grilled Lamb Kofte

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Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: to get their sausage-like texture just right.

SERVES 4 to 6

TIME 1½ hours, plus 1 hour chilling

has video

WHY THIS RECIPE WORKS

We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling. And we added ground pine nuts for richness and to keep the kofte from being too springy.

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