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an overhead shot of a wooden platter with a plate of lamb koftka kabobs with labne tzatziki, fresh pitas, lemons and a container of Karoun labne

Kofta Kabobs with Labne Tzatziki


Flavors of the world unite with this unique recipe for Kofta Kabobs with Labne Tzatziki. Your tastebuds will be doing a dance. 




  • 1 cup Karoun Labne
  • 2 mini cucumbers 
  • 1/3 cup Greek yogurt
  • 1 tablespoon sour cream
  • 1 glove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh rosemary, chopped (plus more for garnish)
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 teaspoons olive oil, divided


  • 2 pounds ground lamb
  • 1 pound ground beef
  • 2 cloves garlic, grated
  • 1/2 white onion, grated
  • 1 teaspoon cinnamon
  • 1 teaspoon Za’atar
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon baking soda
  • 1/4 cup hot water
  • 2 tablespoons fresh parsley, chopped
  • 10 to 12 wooden skewers


  • fresh pita bread
  • lemon wedges


  1. Add the ground lamb and beef to a large bowl.
  2. Add in the remaining ingredients (except the skewers).
  3. Mix until just uniform and combined (try not to over mix).
  4. Cover and place in fridge for at least an hour to overnight.
  5. Grate the cucumbers and allow to sit over a bowl in a mesh strainer for 15 minutes.
  6. Squeeze out any remaining water.
  7. In a food processor, combine the Karoun labne, Greek Yogurt, sour cream, garlic, salt, pepper, rosemary, lemon zest and lemon juice.
  8. Pulse to form a creamy mixture.
  9. Pulse in about 1 teaspoon of olive oil.
  10. Add mixture to a bowl and fold in the grated cucumber. 
  11. Cover and place in fridge to chill. 
  12. Remove kofta mixture from the fridge and form into sausages (about 3″ long).
  13. Place soaked wooden skewer through one end and place onto a platter (use two, if necessary)
  14. Once all sausages are formed, chill in fridge while warming up the grill. 
  15. Coat grill grate will non-stick spray.
  16. Place skewers. Rotate often until the internal temperature reaches 130°-135°.
  17. Remove from grill.
  18. Discard skewer and place kabobs onto a serving platter.
  19. Stir the labne tzatziki. Spoon into a serving bowl. Drizzle with olive oil and garnish with fresh rosemary.
  20. Place a kabob, or two inside a warmed pita with an optional fresh salad of tomatoes and red onion. 
  21. Spoon on plenty of labne tzatziki.
  22. Optionally serve with fresh lemon wedges.
  23. ENJOY!



  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Middle Eastern


  • Serving Size: 1 serving

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