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1
Pulse the bread until you have finely ground breadcrumbs.
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2
In a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper.
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3
Mix thoroughly.
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4
Mix in the ground lamb meat with your hands but DO NOT overmix!
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5
Cover and refrigerate at least 30 minutes.
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6
(If the lamb meat is well chilled, you can skip this step.
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7
).
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8
Shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
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9
GRILLING: You will need 6 bamboo skewers.
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10
(Soak the skewers first in hot water for 15 minutes.)
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11
Arrange 3 kofte on each bamboo skewer.
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12
Grill over hot coals until meat is no longer pink in the center and kofte are brown on all sides.
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13
STOVE TOP: Heat up about 2 tablespoons grapeseed oil or olive oil on medium-high heat and fry the kofte until no longer pink in the center, turning occasionally to brown evenly.
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14
Set aside to drain on paper towel lined platter.
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15
OVEN: Arrange the kofte onto parchment lined baking sheet and bake at 350 degrees for approximately 25-30 minutes or until no longer pink in the center.
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16
Serve hot with pita bread and yogurt dip.
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17
NOTE: The uncooked meat mixture freezes well.
