Lamb Kofta Kebabs (Printable)

Juicy ground lamb blended with aromatic Middle Eastern spices, shaped onto skewers and grilled to perfection.

# Ingredient List:

→ 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)
12 - Salt and black pepper, to taste

→ Others

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

# How to Make:

01 - Combine ground lamb with grated onion, minced garlic, chopped parsley, mint, all spices, salt, and pepper in a large bowl. Mix until just combined without overworking the meat.
02 - Moisten hands with water to prevent sticking. Divide mixture into 8 equal portions and shape each onto skewers, forming long sausage-like kebabs about 6 inches in length.
03 - Lightly brush each kofta with olive oil to promote even browning and prevent sticking during cooking.
04 - Heat grill, grill pan, or broiler to medium-high temperature (approximately 400°F).
05 - Place kebabs on the hot cooking surface and grill for 12–15 minutes, turning every 3–4 minutes, until browned on all sides and internal temperature reaches 160°F.
06 - Transfer to a serving platter and accompany with fresh lemon wedges. Serve over basmati rice, with Mediterranean salad, or alongside warm flatbreads and yogurt sauce.

# Expert Tips:

01 -
  • The spice blend hits that perfect sweet-savory balance that makes people pause and ask what's in it
  • They come together faster than you can set up a proper meze spread
02 -
  • Mix gently and briefly once the spices are added—overmixing turns juicy kebabs into meat pencils
  • If the meat sticks to your hands while shaping, dip them in cold water between each kebab
03 -
  • Touch the meat to test doneness—it should feel firm but still springy, not hard
  • That quarter teaspoon of allspice might seem small but it's the difference between good and unforgettable

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