Lamb Kofta Kebabs (Printable)

Juicy ground lamb blended with aromatic Middle Eastern spices, grilled on skewers until perfectly browned and served with fresh lemon.

# 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, 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 for optimal texture.
02 - Moisten your hands with water to prevent sticking. Divide the mixture into 8 equal portions and shape each onto skewers, forming long sausage-like kebabs that are uniform in thickness for even cooking.
03 - Lightly brush the shaped kebabs with olive oil on all sides to promote even browning and prevent sticking during grilling.
04 - Heat a grill, grill pan, or broiler to medium-high temperature (approximately 400°F). The surface should be hot enough to create a nice sear on the meat.
05 - Place the kebabs on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to brown all sides evenly. The internal temperature should reach 160°F for well-done lamb.
06 - Remove from heat and serve immediately with fresh lemon wedges. Accompany with steamed rice, Mediterranean salad, warm flatbreads, or a cooling yogurt sauce for a complete meal.

# Expert Hints:

01 -
  • The spice blend hits that perfect balance between warming comfort and bright freshness
  • They come together faster than you can order takeout but taste like you spent all day cooking
02 -
  • Overmixing the lamb makes tough kebabs, so mix just until combined
  • Soaking wooden skewers for 30 minutes prevents them from burning on the grill
03 -
  • Let the meat mixture rest for 15 minutes before shaping, it helps the flavors develop and makes molding easier
  • Don't press down on the kebabs while grilling, you want to keep those precious juices inside

Go back