Lamb Kofta Kebabs (Printable)

Juicy lamb koftas with aromatic Middle Eastern spices, grilled to golden perfection and perfect for sharing.

# 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

# Method:

01 - Combine ground lamb, grated onion, minced garlic, chopped parsley, mint, all spices, salt, and pepper in a large bowl. Mix until just incorporated—avoid overworking the meat to maintain tenderness.
02 - Moisten your hands with water to prevent sticking. Divide the mixture into 8 equal portions and firmly mold each onto skewers, forming elongated sausage-like shapes approximately 6 inches long.
03 - Lightly brush the exterior of each kebab with olive oil. Prepare a grill, grill pan, or broiler by heating to medium-high temperature (approximately 375°F).
04 - Place kebabs on the preheated cooking surface. Grill for 12–15 minutes, rotating every 3–4 minutes, until evenly browned on all sides and internal temperature reaches 160°F.
05 - Transfer hot kebabs to a serving platter. Accompany with fresh lemon wedges. Serve over basmati rice, alongside a crisp salad, or wrapped in flatbread with yogurt sauce.

# Expert Hints:

01 -
  • The spice blend hits that perfect sweet-savory balance that makes you want to eat them straight off the skewer
  • They come together in under 20 minutes but taste like something you'd order at a proper restaurant
02 -
  • Mixing the meat just until combined is the difference between tender and tough, seriously do not overdo it
  • Room temperature meat grills more evenly than cold straight from the fridge
03 -
  • Soak wooden skewers for 30 minutes so they don't burn up on the grill
  • Let the kebabs rest for a few minutes after grilling, they stay juicier that way

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