Lamb Kofta Kebabs (Printable version)

Juicy ground lamb blended with aromatic Middle Eastern spices, grilled to golden perfection. Perfect with rice, flatbreads, or yogurt sauce.

# What You'll Need:

→ Meats

01 - 1.1 lbs ground lamb

→ Vegetables & Aromatics

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

→ Spices

06 - 1½ tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp smoked paprika
09 - ½ tsp ground cinnamon
10 - ¼ tsp ground allspice
11 - ½–1 tsp chili flakes (optional, for heat)
12 - Salt and black pepper, to taste

→ Others

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

# Directions:

01 - In a large bowl, mix ground lamb with onion, garlic, parsley, mint, all spices, salt, and pepper until well combined.
02 - With damp hands, divide the mixture into 8 portions and shape each onto skewers, forming long sausage-like kebabs.
03 - Brush the koftas lightly with olive oil.
04 - Heat a grill, grill pan, or broiler to medium-high heat.
05 - Grill the kebabs for 12–15 minutes, turning occasionally, until browned on all sides and cooked through.
06 - Serve hot with lemon wedges, over rice, salad, or with flatbreads and yogurt sauce.

# Expert advice:

01 -
  • The combination of cinnamon and allspice gives these kebabs this subtle warmth that surprises people who expect just typical grill flavors
  • They come together in under 20 minutes of prep but taste like something from a restaurant that's been marinating for hours
02 -
  • Overmixing makes dense, tough kebabs so mix only until everything is combined and then shape immediately
  • Metal skewers conduct heat and cook the meat from the inside out while wooden ones need soaking to prevent burning
03 -
  • Soak wooden skewers for at least 30 minutes before threading the meat so they do not scorch on the grill
  • Grate your onion directly over a bowl and squeeze out excess liquid before mixing so the kebabs hold their shape better

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