Lamb Kofta Kebabs (Printable Version)

Juicy ground lamb blended with aromatic Middle Eastern spices, grilled to perfection on skewers for a flavorful main dish.

# What You Need:

→ Meats

01 - 1.1 pounds ground lamb

→ Vegetables & Aromatics

02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 3 tablespoons fresh parsley, chopped
05 - 2 tablespoons fresh mint, chopped

→ Spices

06 - 1½ teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground allspice
11 - ½–1 teaspoon chili flakes
12 - Salt and black pepper, to taste

→ Others

13 - 2 tablespoons olive oil
14 - Lemon wedges, for serving

# How To Make:

01 - In a large bowl, combine ground lamb with grated onion, minced garlic, chopped parsley, mint, all spices, salt, and pepper. Mix gently until just combined—avoid overworking the meat to maintain tenderness.
02 - Moisten your hands with water to prevent sticking. Divide the mixture into 8 equal portions and mold each around a skewer, forming elongated sausage-like shapes approximately 6 inches long.
03 - Lightly brush the formed koftas with olive oil on all sides to promote even browning and prevent sticking during cooking.
04 - Heat a grill, grill pan, or broiler to medium-high temperature—approximately 400°F—to ensure proper searing and cooking.
05 - Place the kebabs on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes, until browned on all sides and the internal temperature reaches 160°F.
06 - Remove the kebabs from skewers if desired and serve immediately with fresh lemon wedges. Accompany with rice, Mediterranean salad, warm flatbreads, or yogurt sauce for a complete meal.

# Expert Advice:

01 -
  • The spice blend hits that perfect balance where cinnamon warms you while chili wakes up your palate
  • These kebabs come together faster than you can imagine but taste like they've been simmering all day
02 -
  • Damp hands are absolutely essential for shaping—wet them between every single kebab or the lamb will stick relentlessly
  • Let the formed kebabs rest for 10 minutes before grilling to help them hold their shape on the heat
03 -
  • Mix a pinch of ground cinnamon into your yogurt sauce—it's transformative
  • Leftover kebabs make incredible sandwiches the next day, tucked into pita with extra sauce

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