Lamb Kofta Kebabs (Print Version)

Juicy spiced lamb skewers grilled with aromatic Middle Eastern spices for a flavorful main course.

# 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 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

# Directions:

01 - Combine ground lamb with grated onion, minced garlic, chopped parsley, mint, and all spices in a large bowl. Season with salt and pepper, mixing just until incorporated without overworking the meat.
02 - Moisten your hands with water to prevent sticking. Divide the lamb mixture into 8 equal portions and mold each around a skewer, forming elongated sausage-like shapes approximately 4-5 inches long.
03 - Preheat grill, grill pan, or broiler to medium-high temperature, approximately 400°F. Lightly brush the shaped koftas with olive oil on all sides.
04 - Place kebabs on the heated cooking surface and grill for 12-15 minutes, rotating every 3-4 minutes to achieve even browning on all sides. Cook until internal temperature reaches 160°F for well-done meat.
05 - Transfer kebabs to a serving platter and accompany with fresh lemon wedges. Serve alongside steamed rice, mixed green salad, or warm flatbreads with yogurt sauce.

# Expert Tips:

01 -
  • The spice blend hits every warm comforting note while still feeling bright and fresh
  • They come together faster than you can heat up the grill
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Overmixing the meat makes tough kebabs, so stop as soon as everything is combined
  • Damp hands are your best friend for shaping without the meat sticking everywhere
  • These reheat beautifully if you want to meal prep for the week
03 -
  • Soak wooden skewers for at least 30 minutes to prevent burning
  • Let the meat mixture rest in the fridge for 30 minutes before shaping for easier handling

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