I adore lamb, but am particularly fond of it ground, spiced with garlic, cumin, cilantro, coriander and salt, and grilled kabob-style. Despite my endless love for lamb kofta (a word that refers to all kinds of spiced, minced meat-balls, kabobs et al), I rarely think to make it, and I can’t fathom why that is. It’s meat on a stick, and it cooks in about ten minutes, and you can drag it through garlicky yogurt. At any rate, I was reminded how easy they were to make when I fired up the grill at 6:30 am to make them for CBC this morning, and cooked some flatbread alongside while I was at it, using the same naan recipe I’ve used for years – because I knew I’d be cooking early in the morning, I made the dough last night and kept it in the fridge to slow the rise.
Some people love standing over their grill flipping steaks-I love flipping flatbread. (It works for pizza too, just cook it until it’s golden on the bottom, flip it, top with whatever tasty things you have plus cheese, close the lid for a few minutes and presto-the closest you’ll come to wood-fired pizza at home.) In this case I made a quick dip-spread with labneh (because I was out of yogurt), tahini, garlic and lemon juice, with a bit of olive oil and water to loosen things up a bit. (It’s still pretty thick, and I’m OK with that.) If you like, get a ramekin of olive oil, squish a clove of garlic into it, and stand over the grill, brushing the breads and kofta with the garlicky oil. Seriously. It’s easy.