Kofta with Sunflower Seed Butter for the Clamshell Grill

Combine ground lamb or veal, minced onion, minced garlic, ground cumin seeds, ground coriander seeds, and salt to taste in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat.

Divide the meat mixture into six equal portions. Mold each portion firmly around an 8-inch skewer, pressing gently to form a cylindrical shape about 1 inch thick.

Preheat the clamshell grill to medium-high heat for about 2 minutes until evenly heated.

Place the kofta skewers on the preheated clamshell grill, spacing them evenly. Close the grill lid.

Cook for 6 minutes without opening the grill, allowing the kofta to develop a golden crust on both sides.

Open the grill and check for doneness—the internal temperature should reach 160°F (71°C) for lamb or veal. If needed, cook for an additional 2-3 minutes.

Transfer the cooked kofta to a serving platter. Let rest for 2 minutes before serving.

Warm the sunflower seed butter gently in a small bowl or pan, thinning with a tablespoon of water if needed to achieve a drizzling consistency.

Drizzle the warm sunflower seed butter over the kofta just before serving.