For the Spicy Lamb and Chicken Kofta:

• ½ medium Red Onion – finely chopped
• 6 Garlic Cloves – finely chopped
• 2 – 4 fresh Red Chilies (I used Thai Bird’s Eye, but any small hot red chilies will work), to taste – finely chopped
• 2 TBLS chopped fresh Italian Parsley
• 2 TBLS chopped fresh Coriander (Cilantro)
• 227 grams / 8 ounces Ground Lamb
• 240 grams / 8.5 ounces Ground Chicken
• ½ TSP freshly cracked Black Pepper
• 1.5 TSP Kosher Salt (use half the amount if using iodized table salt)
• ½ TSP Coriander Powder
• ¼ TSP ground Cumin
• ½ TSP ground Cinnamon
• ¼ TSP ground Nutmeg
• ¾ TSP Garam Masala (homemade preferred but store-bought is fine too)
• 1 TSP ground Cayenne, to taste
• ¼ TSP ground Cardamom
• ¼ TSP Dried Thyme
• ½ TSP Za’atar (see note 1)
• ½ TSP Sumac (see note 1)
• 1 TBLS Harissa Paste (see note 2)
• 1 TBLS Double Concentrated Tomato Paste
• 1 TBLS freshly squeezed Lemon Juice
• 1.5 TBLS Extra Virgin Olive Oil
• 3 TBLS Olive Oil (for cooking)
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To Serve (optional sides/toppings/condiments):

• Cooked Rice or Rice Pilaf
• Pita Bread – pan toasted/warmed
• Cucumber slices
• Cherry Tomatoes (or chopped garden tomatoes) – halved
• Red Onion slices
• Italian Parsley – chopped
• Toasted Pine Nuts
• Arugula salad
• Kebab Shop Garlic Sauce
• Cilantro and Mint Sauce
• Spicy Harissa Mayo
• Tahini Sauce