Grilled Lamb Kofta Skewers with Smoked Kalamata Tapenade Yogurt

Charred, smoky, and built for backyard nights

There's a rhythm to grilling kofta — the hiss when the skewers hit the grate, the char that creeps in at the edges while the center stays juicy. We wanted a sauce that could stand up to that char without fighting it, so we skipped the usual plain yogurt and folded in a spoonful of our Smoked Kalamata Olive Tapenade instead. The result is a sauce that's cool and tangy up front, then finishes with brine and smoke — exactly the note grilled lamb is asking for.

Fume-eh's cold-smoking process was built around the idea that smoke should round out a flavour, not bury it. The same principle applies here: the tapenade doesn't sit on top of the lamb, it becomes part of the sauce that holds the whole dish together.

For the Kofta

—  1½ lb (680g) ground lamb

—  1 small yellow onion, grated and squeezed dry

—  3 garlic cloves, minced

—  2 tsp ground cumin

—  1 tsp ground coriander

—  ½ tsp smoked paprika

—  ¼ cup finely chopped fresh parsley

—  2 tbsp finely chopped fresh mint

—  1 tsp kosher salt, plus more to taste

—  ½ tsp black pepper

For the Tapenade Yogurt Sauce

—  1 cup full-fat plain Greek yogurt

—  3 tbsp Fume-eh Smoked Kalamata Olive Tapenade

—  1 small garlic clove, grated

—  1 tbsp lemon juice, plus zest of half a lemon

—  1 tbsp olive oil

—  Pinch of salt, to taste

To Serve

—  Warm pita or flatbread

—  Thinly sliced red onion

—  Extra fresh mint and parsley

Method

1.  In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, smoked paprika, parsley, mint, salt, and pepper. Mix gently with your hands just until combined — overworking the meat will make the kofta dense rather than tender.

2.  Divide the mixture into 8–10 portions and mold each around a skewer into an elongated log shape, pressing firmly so it holds together on the grill. Chill for 20 minutes if time allows; this helps the kofta keep their shape over direct heat.

3.  While the kofta chill, whisk together the yogurt, Smoked Kalamata Olive Tapenade, grated garlic, lemon juice and zest, and olive oil in a small bowl. Taste and adjust salt — the tapenade brings its own seasoning, so go easy at first.

4.  Preheat the grill to medium-high and oil the grates well. Grill the kofta for 3–4 minutes per side, turning occasionally, until well charred on the outside and cooked through (internal temperature of 160°F/71°C).

5.  Let the kofta rest for a few minutes off the heat. Serve over warm pita with a generous spoonful of the tapenade yogurt sauce, scattered red onion, and fresh herbs.

ABOUT THE PRODUCT Our Smoked Kalamata Olive Tapenade starts with whole Kalamata olives, cold-smoked over hardwood before they're blended with olive oil, white balsamic and capers into a rich, spreadable finish. The smoke is gentle by design — enough to deepen the olive's natural brine without masking it, which is exactly why it works so well stirred into a yogurt sauce like this one.